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. |
搜尋書籍內容
第 1 到 3 筆結果,共 24 筆
第 17 頁
... called switchel which was similar to " beverige " . It was fortified by vinegar and rum when served to sailors . Elder and juniper berry juice with ale and spices made another mild drink , ebulum . Perry , also advertised in the Boston ...
... called switchel which was similar to " beverige " . It was fortified by vinegar and rum when served to sailors . Elder and juniper berry juice with ale and spices made another mild drink , ebulum . Perry , also advertised in the Boston ...
第 92 頁
... called suri , and from it distil the liquor called arrac ; also a species of sugar called jagra . In regard to the virtues of cider , Stearns states the following : Good Pleasant cyder is cordial , and antiscorbutic ; be- ing a very ...
... called suri , and from it distil the liquor called arrac ; also a species of sugar called jagra . In regard to the virtues of cider , Stearns states the following : Good Pleasant cyder is cordial , and antiscorbutic ; be- ing a very ...
第 98 頁
... called a logger - head ; afterwards , half a pint of rum or brandy is added , and the mixture well stirred with a spoon . Then a little nutmeg is grated on the top , which makes the flip fit for use . This quantity is enough for four ...
... called a logger - head ; afterwards , half a pint of rum or brandy is added , and the mixture well stirred with a spoon . Then a little nutmeg is grated on the top , which makes the flip fit for use . This quantity is enough for four ...
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