Coffee (Emergency Method)
Recipe No. 2 from the U.S. Army's WWII cookbook — Beverages. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 2 from the U.S. Army’s WWII cookbook — Beverages. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Pour the 7½ gallons (30 No. 56 dippers) freshly drawn water into a large kettle; heat to boiling point. Pour 3 pounds (3 No. 56 dippers) loose coffee into boiling water. Reduce heat; brew 10 to 12 minutes. If necessary, settle grounds by sprinkling a small amount of cold water over coffee (use less than ½ pint [⅓ mess kit cup] cold water to 1 pound coffee). The cold water carries the coffee grounds to the bottom of the kettle. Pour coffee carefully to avoid stirring up the grounds.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 2, Beverages. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.