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 24 筆
第 64 頁
... syrup made with seven pounds of sugar , and filter . Juniper - berries , 8 oz .; cinnamon , I dr .; coriander , 2 drs .; mace , dr .; brandy , 14 pts .; sugar , 7 lbs . Steep fifteen days . The Art of Confectionery , 1866 NEUILLY ...
... syrup made with seven pounds of sugar , and filter . Juniper - berries , 8 oz .; cinnamon , I dr .; coriander , 2 drs .; mace , dr .; brandy , 14 pts .; sugar , 7 lbs . Steep fifteen days . The Art of Confectionery , 1866 NEUILLY ...
第 68 頁
... syrup made with four pounds of sugar and three pints of water . Filter , and color green . Caraway , 4 oz .; alcohol , 7 pts . ; sugar , 4 lbs .; water , 3 pts . Macerate eight days . The Art of Confectionery , 1866 CINNAMON WATER ...
... syrup made with four pounds of sugar and three pints of water . Filter , and color green . Caraway , 4 oz .; alcohol , 7 pts . ; sugar , 4 lbs .; water , 3 pts . Macerate eight days . The Art of Confectionery , 1866 CINNAMON WATER ...
第 82 頁
... syrup in a little warm or cold water . 2 Mix two teasponfuls of curacoa with a pint of syrup . 3. Boil a quart of water well , add three pounds of white sugar , the white of an egg ; skim , and boil to a syrup ; then add , while warm ...
... syrup in a little warm or cold water . 2 Mix two teasponfuls of curacoa with a pint of syrup . 3. Boil a quart of water well , add three pounds of white sugar , the white of an egg ; skim , and boil to a syrup ; then add , while warm ...
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