Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Dissolve a little isinglass in water, then put an ounce of freshly ground coffee into a saucepan with one pint of new milk, which should be nearly boiling before the coffee is added; boil together for three minutes; clear it by pouring some of it into a cup and dashing it back again, add the isinglass, and leave it to settle on the back of the stove for a few minutes. Beat up an egg in a breakfast cup, and pour the coffee upon it; if preferred, drink without the egg.