Скачать или смотреть How To Make Civil War Coffee With Beetroots

Ingredients
• 5 - 8 Beetroots
• 2 Cups of water
• Sugar to taste
• Cream or Milk to taste

Steps
• Peel your beetroots with a vegetable peeler, and cut the beetroot into cubes that are about twice the size of a coffee bean.
• Toast the beetroot cubes in an oven at 100 degrees Celcius or 212 degrees Fahrenheit until the beetroots are dehydrated and brown. My oven took around 6 to 8 hours, but as every oven is different you should check in on your beetroot cubes every 15 to 30 minutes to be safe.
• Take the beetroot cubes out of the oven once they shrunk significantly and are brown and hard.
• Grind the dehydrated beetroot cubes in a coffee grinder. If you do not have a coffee grinder, you can use a food processor or spice grinder.
• To make the beetroot coffee, add 1 tablespoon of the ground beetroot and add it to 2 cups of water and heat this over a hot stove. Once this starts to boil, lower the heat and allow the beetroot coffee to simmer for 5 minutes.
• You can serve this as is while hot. You can also add sugar and cream/milk to taste.
• While the original recipe said you can settle the coffee with an egg, I chose to avoid this as I did not enjoy how it tasted but feel free to add the egg if you want to. If you do choose to add the egg, temper a small of beaten egg by very slowly adding and mixing the hot beetroot coffee, taking care not to cook or scramble the egg. Next add the tempered egg mixture back to the pot of hot beetroot coffee and mix well.

The Historical Recipe:
DAILY CHRONICLE & SENTINEL [AUGUSTA, GA], August 25, 1861, p. 3, c. 2 Greensboro', Ga., August 23, 1861.

To the Editor of the Chronicle & Sentinel: Having heard you were great coffee drinkers, and always relished a good cup, and knowing that you desired to run Lincoln's blockade into nonentity, to obtain a good cup, (such as you have no doubt often tasted at the French Market, New Orleans,) I enclose to you the receipt-- the very latest--for making the very best domestic coffee. This coffee, when made by the receipt, is of excellent flavor, and very nutritious. It is of sufficient strength, and not excitable in its action. It is mild, healthy, persuasive, and sufficiently exhilarating for any epicure. When you smell it, you will say "I believe it's Java;" when you taste it, you will say, "I think it is Java;" when you drink it, you exclaim (foreignly,), "I'll pe tamn [sic??] if it isn't Java coffee!" It is true, it has not that foreign accent; but by adding a little rich milk or cream, it speaks almost the foreign tongue. Try it, as an antidote for the blockade.

Receipt.
Take the common garden beet, wash it clean, cut it up into small pieces, twice the size of a grain of coffee; put into the coffee toaster or oven, and roast as you do your coffee--perfectly brown. Take care not to burn while toasting it. When sufficiently dry and hard, grind it in a clean mill, and take half a common sized coffee cup of the grounds, and boil with one gallon water. Then settle with an egg, and send to the table, hot. Sweeten with very little sugar, and add good cream or milk... P.S. There is a percentage of water in the beet which is extracted as you toast the coffee particles to a nice brown.

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I do not own the historical photos and pictures used in this video and they were used only for educational purposes. All rights belong to their respective owners.