Put into a bowl three bottles of soda-water and one bottle of claret.
Pare a lemon very thin and grate a nutmeg; add to these, in a jug, one
pound of loaf sugar, and pour over them one pint of boiling water✪ CLARET CUP ;
when cold, strain and mix with the wine and soda-water ; a little lemon
juice may be added.
FRUIT CUP.
Pare the yellow rind very thinly from twelve lemons, squeeze the
juice over it in an earthen bowl, and let it stand over night if possible.
Pare and slice thinly a very ripe pineapple, and let it lay over night in
half a pound of powdered sugar. Crush one quart of berries, and let
them lay over night in half a pound of powdered sugar. If all these
ingredients cannot be prepared the day before they are used, they must
be done very early in the morning, because the juices of the fruit need
to be incorporated with the sugar at least twelve hours before the bev-
erage is used. After all the ingredients have been properly prepared,
as above, strain off the juice, carefully pressing all of it out of the
fruit ; mix it with two pounds of powdered sugar and three quarts of
ice water✪ FRUIT CUP, and stir it until all the sugar is dissolved. Then strain it
again through a muslin or bolting-cloth sieve and put it on the ice or in
a very cool place until it is wanted for use.
LEMON AND KALI, OR SHERBET.
Large quantities of this wholesome and refreshing preparation are
manufactured and consumed every summer. It is sold in bottles, and
also as a beverage, made by dissolving a large teaspoonful in a tumbler
two-thirds filled with water. Take ground white sugar half a pound,
tartaric acid, carbonate of soda of each quarter of a pound, essence of
lemoi forty drops. All the powders should be well dried ; add the
essence to the sugar, then the other powders ; stir all together and mix
by passing twice through a hair sieve. Must be kept in tightly-corked
bottles, into which a damp spoon must not be inserted. In this you
have a nice summer drink.
HOME-MADE BEER. 463
MAPLE BEER.
To four gallons boiling water put one quart maple syrup and one
tablespoonful essence of spruce ; when about milk-warm add one pint
yeast✪ MAPLE BEER, and when fermented bottle it. In three days it is a good drink.
GINGER BEER.
Brown sugar two pounds, boiling water two gallons, cream of tartar
one ounce, bruised ginger two ounces. Infuse the ginger in the boiling
water, add the sugar and cream of tartar ; when lukewarm, strain, then
add one-half pint good yeast. Let it stand all night, then bottle. If
desired, a lemon may be added, and it may be clarified by the white of
one egg.
LEMON BEER.
Sugar one pound, boiling water one gallon, one sliced lemon, bruised
ginger one ounce, yeast one teacup. Let it stand twelve to twenty
hours, after which it may be bottled.
HOP BEER.
Sugar four pounds, hops six ounces, ginger, bruised, four ounces.
Boil the hops for three hours with five quarts of water, then strain ; add
five more quarts of water and the ginger, boil a little longer, again
strain, add the sugar, and when lukewarm add one pint of yeast. After
twenty-four hours it will be ready for bottling.
SPRUCE BEER. ✪ SPRUCE BEER
Page 390 · 6 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
Put into a bowl three bottles of soda-water and one bottle of claret. Pare a lemon very thin and grate a nutmeg; add to these, in a jug, one pound of loaf sugar, and pour over them one pint of boiling water ; when cold, strain and mix with the wine and soda-water ; a little lemon juice may be added.
FRUIT CUP.
Pare the yellow rind very thinly from twelve lemons, squeeze the juice over it in an earthen bowl, and let it stand over night if possible. Pare and slice thinly a very ripe pineapple, and let it lay over night in half a pound of powdered sugar. Crush one quart of berries, and let them lay over night in half a pound of powdered sugar. If all these ingredients cannot be prepared the day before they are used, they must be done very early in the morning, because the juices of the fruit need to be incorporated with the sugar at least twelve hours before the beverage is used. After all the ingredients have been properly prepared, as above, strain off the juice, carefully pressing all of it out of the fruit ; mix it with two pounds of powdered sugar and three quarts of ice water, and stir it until all the sugar is dissolved. Then strain it again through a muslin or bolting-cloth sieve and put it on the ice or in a very cool place until it is wanted for use.
LEMON AND KALI, OR SHERBET.
Large quantities of this wholesome and refreshing preparation are manufactured and consumed every summer. It is sold in bottles, and also as a beverage, made by dissolving a large teaspoonful in a tumbler two-thirds filled with water. Take ground white sugar half a pound, tartaric acid, carbonate of soda of each quarter of a pound, essence of lemon forty drops. All the powders should be well dried ; add the essence to the sugar, then the other powders ; stir all together and mix by passing twice through a hair sieve. Must be kept in tightly-corked bottles, into which a damp spoon must not be inserted. In this you have a nice summer drink.
HOME-MADE BEER. 463
MAPLE BEER.
To four gallons boiling water put one quart maple syrup and one tablespoonful essence of spruce ; when about milk-warm add one pint yeast, and when fermented bottle it. In three days it is a good drink.
GINGER BEER.
Brown sugar two pounds, boiling water two gallons, cream of tartar one ounce, bruised ginger two ounces. Infuse the ginger in the boiling water, add the sugar and cream of tartar ; when lukewarm, strain, then add one-half pint good yeast. Let it stand all night, then bottle. If desired, a lemon may be added, and it may be clarified by the white of one egg.
LEMON BEER.
Sugar one pound, boiling water one gallon, one sliced lemon, bruised ginger one ounce, yeast one teacup. Let it stand twelve to twenty hours, after which it may be bottled.
HOP BEER.
Sugar four pounds, hops six ounces, ginger, bruised, four ounces. Boil the hops for three hours with five quarts of water, then strain ; add five more quarts of water and the ginger, boil a little longer, again strain, add the sugar, and when lukewarm add one pint of yeast. After twenty-four hours it will be ready for bottling.
SPRUCE BEER.
Records on this page
CLARET CUPFRUIT CUPMAPLE BEERGINGER BEERLEMON BEERSPRUCE BEER