Colonial America: How Coffee was Prepared and Brewed



Were coffee substituted instead of wine immediately after dinner, it seems more than probable that many advantages would flow from it, both to the health of individuals and general economy; and it seems not improbable that by deferring coffee, or tea, so late as is usually practised, we interrupt digestions, and add a new load of matter to that already in the stomach, which, after a full meal, is not a matter of indifference.
 

Persons afflicted with asthmas have found great relief and even a cure, by drinking very strong coffee, and those of a phlegmatic habit would do well to take it for breakfast. It is rather of a drying nature, and with corpulent habits it would also be advisable to take it for breakfast. 

Coffee In A Sealed Tin

The first company to sell coffee in a sealed tin container was Chase & Sanborn in 1878. At this time most people still roasted their own coffee at home. In 1898, Edwin Norton was awarded a patent for a process to vacuum seal foods. In 1903 Hills Brothers became the first company to use this process for tinned coffee.

Recipe Source: Mackenzie's Five Thousand Receipts [Recipes], 1829.

The copyright of the article Colonial America: How Coffee was Prepared and Brewed in 19th Century Recipes is owned by Pat Williams. Permission to republish Colonial America: How Coffee was Prepared and Brewed in print or online must be granted by the author in writing.

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