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 41 筆
第 63 頁
... eight ounces of juniper berries , and two ounces of ground cinnamon , in four drachms of angelica rum and seventeen pounds of brandy , for fifteen days ; distil the mixture to twelve pounds of liquor , and re- distil this upon the ...
... eight ounces of juniper berries , and two ounces of ground cinnamon , in four drachms of angelica rum and seventeen pounds of brandy , for fifteen days ; distil the mixture to twelve pounds of liquor , and re- distil this upon the ...
第 67 頁
... eight days ; then distil in a water - bath ; add a syrup made with five pounds of sugar and filter . Green and star anise seed , each , 1 oz .; coriander , 2 oz .; iris , 1 oz .; Spanish brandy , 10 pts .; sugar , 5 lbs .; zests of 4 ...
... eight days ; then distil in a water - bath ; add a syrup made with five pounds of sugar and filter . Green and star anise seed , each , 1 oz .; coriander , 2 oz .; iris , 1 oz .; Spanish brandy , 10 pts .; sugar , 5 lbs .; zests of 4 ...
第 68 頁
... eight days . The 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 ...
... eight days . The 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 ...
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