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 115 頁
... ripe , crush them with a mallet in a wooden bowl , and to every gallon of fruit put a gallon of water ; let it stand two days , stirring it well ; squeeze the mixture well with your hands through a hop- sieve ; then measure your liquor ...
... ripe , crush them with a mallet in a wooden bowl , and to every gallon of fruit put a gallon of water ; let it stand two days , stirring it well ; squeeze the mixture well with your hands through a hop- sieve ; then measure your liquor ...
第 118 頁
... ripe , and will taste like weak Port , hav- ing the flavour of Canary . Mackenzie's 5000 Receipts , 1829 DUTCH CURRANT WINE : Take of cold soft water , 9 gallons ; red currants , 10 do . Ferment . Mix , raw sugar , 10 lbs .; beet - root ...
... ripe , and will taste like weak Port , hav- ing the flavour of Canary . Mackenzie's 5000 Receipts , 1829 DUTCH CURRANT WINE : Take of cold soft water , 9 gallons ; red currants , 10 do . Ferment . Mix , raw sugar , 10 lbs .; beet - root ...
第 119 頁
... ripe elder - flowers in , with about a gill of lemon juice , and half the quantity of ale yeast . Cover it up , and after standing three days , strain it off . Now pour it into a cask that is quite clean and that will hold it with ease ...
... ripe elder - flowers in , with about a gill of lemon juice , and half the quantity of ale yeast . Cover it up , and after standing three days , strain it off . Now pour it into a cask that is quite clean and that will hold it with ease ...
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