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 45 筆
第 42 頁
... keep back the malt meal . When the water is poured on , stir them well , and let it stand 3 hours , and draw off by a faucet ; put in 7 gals . more of water at 180 to 182 degrees ; stir it well , and let it stand 2 hours and draw it off ...
... keep back the malt meal . When the water is poured on , stir them well , and let it stand 3 hours , and draw off by a faucet ; put in 7 gals . more of water at 180 to 182 degrees ; stir it well , and let it stand 2 hours and draw it off ...
第 46 頁
... keep it from fermenting . Keep it in a temperate situation , covered over , but not so tight as to exclude the air entirely , or it will not work . When fermented , keep it in a tight keg , or bottle and cork it up . Kitchen Directory ...
... keep it from fermenting . Keep it in a temperate situation , covered over , but not so tight as to exclude the air entirely , or it will not work . When fermented , keep it in a tight keg , or bottle and cork it up . Kitchen Directory ...
第 55 頁
... keep in the jelly , and it will run off clear ; then bottle it for use . Mackenzie's 5000 Receipts , 1829 DRINK FOR THE SUMMER : Take one bottle of sherry , ( but Madira is preferable , ) two bottles of cyder , one of perry , and one ...
... keep in the jelly , and it will run off clear ; then bottle it for use . Mackenzie's 5000 Receipts , 1829 DRINK FOR THE SUMMER : Take one bottle of sherry , ( but Madira is preferable , ) two bottles of cyder , one of perry , and one ...
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