We were pleasantly surprised when we found out that nearly 70 years ago, The New York Times provided its readers with a definition of the bagel — “small hard Jewish rolls with holes in the center” — but we were shocked when we found out that the Times had published a recipe for iced coffee in 1895, 120 years ago.
Here’s the recipe from the September 1, 1895, issue of The New York Times, first uncovered by Times editor Sam Dolnick:
“Iced coffee is a particularly pleasant drink for a warm-weather luncheon or tea. Make in a French pot or by any percolating method a third of a pint of very strong coffee, and while it is hot mix with it some boiling milk. Chill thoroughly and serve with chipped ice in small cups or tall glasses with a heaping teaspoonful of whipped cream on each, and powdered sugar handed with it.”
Finally, the Times offers this timeless advice:
“The coffee should be strong, as its strength is lessened in the icing.”
— Sam Dolnick (@samdolnick) July 30, 2015