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 25 筆
第 50 頁
... RAISINS : Take fourteen pounds of raisins with the stalks ; wash them out in four or five waters , till the water remains clear ; then put them into a clean cask with the head out , and put six gallons of good water upon them ; after ...
... RAISINS : Take fourteen pounds of raisins with the stalks ; wash them out in four or five waters , till the water remains clear ; then put them into a clean cask with the head out , and put six gallons of good water upon them ; after ...
第 114 頁
... raisins , in the following manner : To a hogshead of birch- water , take four hundred of Malaga raisins : pick them clean from the stalks , and cut them small . Then boil the birch liquor for one hour at least , skim it well , and let ...
... raisins , in the following manner : To a hogshead of birch- water , take four hundred of Malaga raisins : pick them clean from the stalks , and cut them small . Then boil the birch liquor for one hour at least , skim it well , and let ...
第 124 頁
... RAISIN WINE : Put two hundred weight of raisins , with the stalks , into a hogshead , and fill it almost with spring water ; let them steep for about twelve days , frequently stirring , and after pour- ing off the juice , dress the raisins ...
... RAISIN WINE : Put two hundred weight of raisins , with the stalks , into a hogshead , and fill it almost with spring water ; let them steep for about twelve days , frequently stirring , and after pour- ing off the juice , dress the raisins ...
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