The New York Times Published an Iced Coffee Recipe in 1895
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