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 52 筆
第 55 頁
... juice allow a pound of loaf - sugar . Put the sugar and juice into a preserving kettle , and let it melt before it goes on the fire . Boil it ten minutes , skimming it well . When cold , add a jill of the best white brandy to each quart ...
... juice allow a pound of loaf - sugar . Put the sugar and juice into a preserving kettle , and let it melt before it goes on the fire . Boil it ten minutes , skimming it well . When cold , add a jill of the best white brandy to each quart ...
第 98 頁
... juice , and fine sugar , and this liquor alone is called sherbet ; to which if a proper quantity of rum , or brandy , is added it commences punch . Some instead of lemon juice , use lime juice , which makes what is called punch royal ...
... juice , and fine sugar , and this liquor alone is called sherbet ; to which if a proper quantity of rum , or brandy , is added it commences punch . Some instead of lemon juice , use lime juice , which makes what is called punch royal ...
第 127 頁
... juice . To every gallon of juice put three pounds of lump sugar . Have a vessel ready , just large enough to hold the juice , put your sugar into a vessel , and half a pint of brandy to every gallon of juice . Pour in the juice , and ...
... juice . To every gallon of juice put three pounds of lump sugar . Have a vessel ready , just large enough to hold the juice , put your sugar into a vessel , and half a pint of brandy to every gallon of juice . Pour in the juice , 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