Persimmon coffee.

Ingredients:

persimmon seeds

Direction:

1. Save the seeds of the persimmon after they have been boiled, and you let out the slop; for they are excellent for coffee, rather stronger and rougher than the genuine Rio [South American coffee, usually imported from Rio de Janeiro, Brazil] hence I mix two parts of dried potatoes to one of persimmon seeds.

By the boiling the seeds are rid of all mucilaginous substances and just right for coffee or buttons. If you use them for buttons, the washerwoman will hardly break them with her battling stick. For coffee, they should be parched twice as long as any other substitute, so as to make
them tender in the centre.