Coffee substitutes and coffee drinks, recipes for acorn coffee, coffee from dandelion roots, cyclic coffee, coffee beans from all grains and legumes, coffee from nuts.

During the First World War, Germany was completely cut off from its tropical colonies and was deprived of other sources of supply of the so-called “colonial goods” – tea, coffee, spices. To overcome this situation, a special Military Committee was also formed on coffee, tea, and their surrogates. On his instructions, the Imperial Health Committee compiled a list of everything coffee and coffee drinks can be made from..

Coffee substitutes and coffee drinks, recipes for acorn coffee, coffee from dandelion roots, cyclic coffee, coffee beans from all grains and legumes, coffee from nuts.

Since the 50s of the 19th century, the following coffee substitutes and coffee drinks have been used (of course, they are far from equivalent in terms of food and taste):

The apples.
Plums (seedless)
Garden and sugar beets.
Bread (millet, rye, barley, wheat, spelled, oats, corn).
Baked bread.
Different types of legumes – wiki, lupins, peas, beans, lentils.
Asparagus seeds.
Grains of grapes.
Beech, Walnuts, Hazelnuts.
Almonds and pomace.

Coffee substitutes and coffee drinks, recipes for acorn coffee, coffee from dandelion roots, cyclic coffee, coffee beans from all grains and legumes, coffee from nuts.

Before World War I, this extensive list was supplemented by:

Fern Rhizomes.
Salep (root tubers of forest orchids).
Seeds of needle and yellow iris.
Hemp seed.
Sweet horns.
Fenugreek seeds.
Sheep peas.
Soya beans.
Linden fruits.
Potato peelings.

Of the latest innovations, coffee drinks from viburnum, rose hips, sea buckthorn. It is probably easier to figure out what coffee and coffee drinks were not made from. There were completely inedible surrogates rejected unconditionally by the German Tea and Coffee Committee – burnt cork, walnut husks, sawdust and other such rubbish.

In principle, all substitutes for coffee and coffee drinks are prepared in the same way. The raw material is taken, if necessary, crushed to pieces the size of a coffee bean or slightly larger and roasted to a light brown color. The difference in technology of certain types is only in the preliminary preparation of raw materials.

Acorn Coffee Recipe.

Acorns contain about 57% starch, 10% sugars, about 7% protein, 5% fat. They would be excellent food, if not for the high content of tannins: 1-2%. These substances cause constipation and, in addition, have an unpleasant taste. Therefore, to make coffee, they must be removed..

Method 1.

Acorns should be peeled and slowly dried in a dry, well-ventilated place at room temperature. Fry dried acorns in an oven or in a pan until coffee color.

Method 2.

Pour fresh, cleaned acorns with cold, soft water in a ratio of 1: 1 by volume. In hard water, you can add 1 liter of a teaspoon without a top of soda. After 24 hours, drain the water, pour acorns with fresh water in the same ratio, boil and leave to cool. Dry the cooled acorns in an oven, then fry like coffee and grind.

Dandelion Root Coffee Recipe.

The best coffee drinks come from dandelion roots collected in September. Coffee drinks from May roots dug up before flowering are slightly worse. In June-July, coffee roots are not good at all. Roots are washed, water is drained and wet are cut into pieces 1.5–2 cm long, thicker roots are cut into thin slices about 0.5 cm thick.

Put wet chopped roots in a frying pan or on a baking sheet (depending on quantity). Put the pan on medium heat and close the lid for 5-10 minutes, put the pan in a hot (about 150 degrees) oven and close the door. The roots should be steamed. After that, remove the cover and turn off the gas. Fry, with frequent stirring, until brown.

Sift the ready “coffee” through a colander to remove burnt small roots – they give the drink unnecessary bitterness. Dried dandelion roots make coffee drinks of far worse quality..

Cyclic Coffee Recipe.

It is prepared in the same way as dandelion, but it does not need to soar for a long time, just fry the fresh roots. Chicory is usually thicker than a dandelion, so it is cut not with “sticks”, but in circles of 0.5–0.7 cm thick. The lighter the roasted roots, the less bitterness in them. Black roots will be very bitter. The degree of frying is chosen to taste, you can try a piece of root from time to time, and then you will learn how to determine the end of the frying by color.

The recipe for coffee beans from all grains, legumes and other beans.

It is also better to prepare coffee and coffee drinks from all cereals, legumes and other beans not from dry, but from pre-soaked grain for almost two or three days, which is almost bent over. During germination, starch in grains turns into sugar, and when roasted, it becomes caramel, which gives the drink color and aroma.

Nuts Coffee Recipe.

Prepared by roasting peeled nuts until dark brown. You do not need to wet them. However, keep in mind that all nuts (except squeezed after receiving the oil) contain a lot of fat, which partially decomposes during frying. Coffee drinks are obtained with a pleasant taste, but are not recommended for diseases of the liver and kidneys. In addition, it is impossible to store such a substitute for “coffee” for a long time – fat quickly rancid, and the product acquires a very unpleasant taste of rotten fat.

Lithuanian dandelion or chicory coffee recipe.

1st option.

Coffee from dandelion or chicory – 2 tbsp. l.
Water – 0.5 L
Sugar – 2 tbsp. l.
Cream – 1 cup
Yolks – 2 pcs..

Make coffee from dandelion or chicory, strain through a very fine strainer or nylon stocking. Grind the egg yolks with sugar until white, put in cups, pour hot coffee, add cream.

2nd option.

Coffee from dandelion or chicory – 2 tbsp. l.
Water – 0.5 L
Condensed milk – 3 tbsp. l.
Yolks – 2 pcs..
Sugar – 1 tsp.

Grind the yolks with white sugar, add a little condensed milk, continuing to grind continuously. Dilute the resulting mass with hot filtered coffee from dandelion or chicory or any other coffee substitute.

Any substitute for “coffee” and dry coffee drinks after drying should not be immediately put in jars and closed tightly. Thick slices almost always turn out to be partially matured and mold in a closed jar, spoiling the entire stock. To avoid this, you need to keep your products in a dry place at room temperature for two to three days. Keep coffee drinks, like coffee, in a dark, tightly closed can, separate from other odorous products in a dry place.

Based on materials from the book “Robinson’s Kitchen. Recipes from wild plants and flowers “.
Zamyatina N. G.

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