Early American BeveragesC. E. Tuttle Company, 1966 - 171 頁 Fascinating account of the lives and drinking habits of the people in Colonial and early America. Includes recipes for beers, ciders, wines, liqueurs and many other beverages. |
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第 1 到 3 筆結果,共 16 筆
第 62 頁
... Art of Confectionery , 1866 MYRTLE CREAM : Macerate six ounces of myrtle- blossoms or leaves , one ounce of peach - leaves , and one - quarter of a nutmeg coarsely grated , in seven pints of brandy , for two days ; distil to one - half ...
... Art of Confectionery , 1866 MYRTLE CREAM : Macerate six ounces of myrtle- blossoms or leaves , one ounce of peach - leaves , and one - quarter of a nutmeg coarsely grated , in seven pints of brandy , for two days ; distil to one - half ...
第 64 頁
... Art of Confectionery , 1866 JUNIPER - BERRY RATAFIA : Take eight ounces of juniper berries , one drachm of cinnamon , two drachms of coriander , and half a drachm of mace ; bruise the whole , and steep them for fifteen days in fourteen ...
... Art of Confectionery , 1866 JUNIPER - BERRY RATAFIA : Take eight ounces of juniper berries , one drachm of cinnamon , two drachms of coriander , and half a drachm of mace ; bruise the whole , and steep them for fifteen days in fourteen ...
第 68 頁
... Art of Confectionery , 1866 CARAWAY WATER : Macerate four ounces of pounded caraway - seeds in seven pints of alcohol for eight days ; then distil in the water - bath , and add a syrup made with four pounds of sugar and three pints of ...
... Art of Confectionery , 1866 CARAWAY WATER : Macerate four ounces of pounded caraway - seeds in seven pints of alcohol for eight days ; then distil in the water - bath , and add a syrup made with four pounds of sugar and three pints of ...
常見字詞
18 gallons add a syrup Art of Confectionery barrel beer Bennington beverage boiling water Boston bottle brandy bruised bung cask cherries cider cinnamon cloves coffee cold soft water Colonial Cooperstown coriander cork cream cream of tartar currants dissolved distil drachm drink eggs England Family Receipt Book fermentation filter fire flavour four ounces gallons gallons of water ginger Godey's Lady's Book half a pint hops infusion juice lemon let it cool let it stand liquor loaf sugar Macerate Mackenzie's 5000 Receipts malt milk molasses nutmeg orange orange-flower ounces pint pints of water pounds of sugar powder Practical Housewife punch quantity quarts quarts of water raisins RATAFIA rind ripe sieve skim sliced soft water spirit spoonful SPRUCE BEER Steep stir strain sweeten Take of cold tartaric acid taste tavern three pounds vessel warm white wine yeast York State Historical