Clear Arrowroot with Port Wine.— One dessert-spoon-
ful of arrowroot, one tea-spoonful of sugar, one half pint
of boiling water, two table-spoonfuls of port wine✪ Clear Arrowroot with Port Wine.
Place the arrowroot in a small basin, add the sugar, and
moisten them with a table-spoonful of cold water. Bring
the remainder of the water to the boiling-point, pour it very
quickly over the arrowroot, and stir all quickly until the
arrowroot thickens. Pour over the port wine, and the arrow-
root is ready for use.
Arrowroot and Milk.— One dessert-spoonful arrowroot,
one half pint milk, one tea-spoonful sugar✪ Arrowroot and Milk.
Moisten the arrowroot with a table-spoonful of the milk,
add the sugar, and stir all thoroughly together.
Place the remainder of the milk in a sauce-pan, and place
it over the fire until quite boiling. Pour the boiling milk
over the arrowroot, and stir well till quite thick, when it is
ready for use.
NOTE. — Arrowroot ought only to be used in the sick-room as a
medium for giving nourishment or stimulant , as in itself it contains
a very small amount of nourishment.
Milk Gruel. — One table-spoonful oatmeal, one half ounce
butter, one tea-spoonful sugar, one half pint milk✪ Milk Gruel.
Place in a small basin the meal, pour over it by degrees,
stirring all the time, the milk. When well mixed, pour this
into a sauce-pan, and place the pan over a slow fire ; stir the
contents until boiling, then add the butter and sugar. Draw
the pan on one side and allow the contents to simmer very
slowly for five minutes. This must then be strained through
WATER GRUEL — LEMON PEEL TEA. 283
a fine piece of muslin into a well -heated basin, when it is
ready.
Water GrueL — Two table-spoonfuls oatmeal, three gills
boiling water, one gill cold water, one half ounce sugar, one
half ounce butter, one wine-glassful port wine✪ Water Gruel.
Place the oatmeal in a large basin, pour over the cold
water, and stir it well. Allow the meal and water to soak
for twenty minutes, then pour over the boiling water, and
stir all well together. This mixture must now be allowed
to stand for three minutes, so that the meal may sink to the
bottom. Pour from this now very gently the liquid into a
sauce-pan, taking care to leave the sediment in the basin.
Place the sauce-pan over the fire, and stir all till boiling ;
add the sugar and butter, and boil all slowly for ten minutes.
Add at the last minute before serving the port wine.
Clear Barley Water. — One ounce pearl barley, two ounces
lump-sugar, the rind of one lemon, two quarts boiling water✪ Clear Barley Water.
Place the barley in a strainer, put the strainer under the
water-tap, and let the water run for three or four minutes.
Place the barley now in a basin, and pour over it enough
boiling water to cover it. Allow this to soak for ten
minutes, then pour away every drop of water. Rub now
the pieces of lump sugar on the lemon, and then add them
to the barley. Pour over now two quarts boiling water,
and allow this to become quite cold. Strain the liquor now
through a fine piece of muslin, when it is ready for use.
Lemon Peel Tea. — The rind of one lemon, ten grains of
ci'eam of tartar, one pint of boiling water, one ounce of
lump-sugar.
Remove very carefully from the lemon the rind, using a
sharp knife, and taking care to take none of the white part.
Place the rind in a jug, add the sugar, pour over the boiling
water, and when almost cold add the cream of tartar.
Page 182 · 8 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Clear Arrowroot with Port Wine.— One dessert-spoonful of arrowroot, one tea-spoonful of sugar, one half pint of boiling water, two table-spoonfuls of port wine.
Place the arrowroot in a small basin, add the sugar, and moisten them with a table-spoonful of cold water. Bring the remainder of the water to the boiling-point, pour it very quickly over the arrowroot, and stir all quickly until the arrowroot thickens. Pour over the port wine, and the arrowroot is ready for use.
Arrowroot and Milk.— One dessert-spoonful arrowroot, one half pint milk, one tea-spoonful sugar.
Moisten the arrowroot with a table-spoonful of the milk, add the sugar, and stir all thoroughly together.
Place the remainder of the milk in a sauce-pan, and place it over the fire until quite boiling. Pour the boiling milk over the arrowroot, and stir well till quite thick, when it is ready for use.
NOTE. — Arrowroot ought only to be used in the sick-room as a medium for giving nourishment or stimulant , as in itself it contains a very small amount of nourishment.
Milk Gruel. — One table-spoonful oatmeal, one half ounce butter, one tea-spoonful sugar, one half pint milk.
Place in a small basin the meal, pour over it by degrees, stirring all the time, the milk. When well mixed, pour this into a sauce-pan, and place the pan over a slow fire ; stir the contents until boiling, then add the butter and sugar. Draw the pan on one side and allow the contents to simmer very slowly for five minutes. This must then be strained through
WATER GRUEL — LEMON PEEL TEA. 283
a fine piece of muslin into a well -heated basin, when it is ready.
Water GrueL — Two table-spoonfuls oatmeal, three gills boiling water, one gill cold water, one half ounce sugar, one half ounce butter, one wine-glassful port wine.
Place the oatmeal in a large basin, pour over the cold water, and stir it well. Allow the meal and water to soak for twenty minutes, then pour over the boiling water, and stir all well together. This mixture must now be allowed to stand for three minutes, so that the meal may sink to the bottom. Pour from this now very gently the liquid into a sauce-pan, taking care to leave the sediment in the basin. Place the sauce-pan over the fire, and stir all till boiling ; add the sugar and butter, and boil all slowly for ten minutes. Add at the last minute before serving the port wine.
Clear Barley Water. — One ounce pearl barley, two ounces lump-sugar, the rind of one lemon, two quarts boiling water.
Place the barley in a strainer, put the strainer under the water-tap, and let the water run for three or four minutes. Place the barley now in a basin, and pour over it enough boiling water to cover it. Allow this to soak for ten minutes, then pour away every drop of water. Rub now the pieces of lump sugar on the lemon, and then add them to the barley. Pour over now two quarts boiling water, and allow this to become quite cold. Strain the liquor now through a fine piece of muslin, when it is ready for use.
Lemon Peel Tea. — The rind of one lemon, ten grains of ci'eam of tartar, one pint of boiling water, one ounce of lump-sugar.
Remove very carefully from the lemon the rind, using a sharp knife, and taking care to take none of the white part. Place the rind in a jug, add the sugar, pour over the boiling water, and when almost cold add the cream of tartar.
Records on this page
Clear Arrowroot with Port WineArrowroot and MilkArrowroot and MilkMilk GruelSavoury JellyWater GruelLemon Peel TeaClear Barley Water