I'm still getting over the fact that this recipe calls for crumbled egg shell. I first spotted it some years ago, when I was perusing a hand-me-down Better Homes and Gardens New Cookbook. The new part of the title, of course, being irrelevant now because it was given to me in the early 1990s, passed on to me by my sister, who believed she had gotten it either for her wedding -- in 1976 -- or sometime thereafter. Cookbooks of yesteryear are mysterious with those unattractive photos and tips about using muffin pans to make groundbeef recipes. And yet, they're foodie-friendly with the Cafe au Lait to paella recipes. Note: to make foam for the au lait, the only machinery needed is a rotary beater. So quaint.
OK, back to Swedish Egg coffee.
I have traveled to Sweden and have never seen this mellow, even bland, drink on a coffeehouse menu anywhere. But on a Swedish genealogical web site, which includes a listserv that tackles this very recipe, the consensus was that this is a very Swedish-American drink popular in the 1800s and even through the 1900s, particularly at post-service luncheons in Lutheran Churches across Minnesota and beyond. I'm checking in with the Swedish American Museum in Andersonville for some kind of insight. Will update if I hear anything.
In the meantime, here's the recipe:
In a small bowl, combine 1 slightly beaten egg (reserve shell) and 2/3 cup of ground coffee. If you want it stronger, make it a whole cup. Add 1/2 cup of cold water; blend well. Stir in crumbled egg shell. Add to 8 cups of boiling watrer. Heat and stir over high heat until foam disappears, about 4 minutes. Remove from heat; cover; let settle about 7 to 10 minutes. Serve clear coffee of top or strain through fine mesh strainer. Cheers.