Dissolve two pounds of crushed sugar in three quarts of
water; boil down to two quarts; drop in the white of an egg
while boiling; then strain, and put in the tartaric acid; when
cold drop in the lemon to your taste✪ Cream Nectar; then bottle and cork.
Shake two or three times a day.
Claret Cup
One quart of claret, one bottle of soda water, one lemon
cut very thin, four tablespoons of powdered sugar, quarter of
a teaspoon of grated nutmeg, one liquor glass of brandy, one
wineglass of sherry wine✪ Claret Cup. Half an hour before it is to be used,
put in a large piece of ice, so that it may get perfectly cold.
Roman Punch
Grate the yellow rinds of four lemons and two oranges upon
two pounds of loaf sugar. Squeeze on the juice of the lemons
and oranges; cover it and let it stand till next day. Then strain
it through a sieve, add a bottle of champagne, and the whites
of eight eggs✪ Roman Punch beaten to a froth. You may freeze it or not. — M .L.H .
Grape Wine
Two hundred pounds grapes put in clean tub; pour boiling
water over (about nine gallons) to nicely cover them; stir every
day; at end of week draw off liquid from the pulp and put into
receptacle; strain into a cask; add three and three-quarters
pounds granulated sugar✪ Grape Wine (into syrup) to every gallon of liquid ;
let stand in keg for two or three weeks; then bottle.
Elderberry Syrup
Take elderberries perfectly ripe, wash and strain them, put
a pint of molasses to a pint of the juice, boil it twenty minutes,
stirring constantly, when cold add to each quart a pint of French
brandy✪ Elderberry Syrup; bottle and cork it tight. It is an excellent remedy for
a cough.
72
The Toronto Cook Book
Milk Punch
Pare off the yellow rind of four large lemons and steep it
for twenty-four hours in a quart of brandy or rum. Then mix
with it the juice of the lemons, a pound and a half of loaf sugar,
two grated nutmegs and a quart of water✪ Milk Punch. Add a quart of rich
unskimmed milk, made boiling hot, and strain the whole through
a jelly-bag. This may either be used soon as cold, or make a
large quantity in the above proportion and bottle it, as it will
keep for several months.
Unfermented Wine
Take twenty pounds of Concord grapes, put them in a three-
gallon porcelain kettle; crush well with a potato masher; add
three quarts cold water; put on stove and simmer for half an
hour after it comes to a boil, then strain through a colander. Now
add one quart of water and strain carefully through a cloth to
remove the pulp ; then put again into a kettle, add four pounds of
white sugar✪ Unfermented Wine or a little more if the grapes are very acid; now set
on stove and let boil up a minute or two after it comes to a boil.
Put up in glass gem jars, let the juice spill a little over the mouth
of the gem, when filling; this will drive out the air.
Old-Fashioned Root Beer
Boil one-quarter pound of hops in three quarts of water.
Strain and add three-quarters bottle root beer extract, ten drops
spruce oil, ten quarts lukewarm water and one and one-half
yeast cakes✪ Old-Fashioned Root Beer. Bottle and stand in a dark, cool place 48 hours.
Mint Punch ✪ Mint Punch
Page 31 · 9 recipe records on this page
Presented as published in 1915. 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
Dissolve two pounds of crushed sugar in three quarts of water; boil down to two quarts; drop in the white of an egg while boiling; then strain, and put in the tartaric acid; when cold drop in the lemon to your taste; then bottle and cork. Shake two or three times a day.
Claret Cup
One quart of claret, one bottle of soda water, one lemon cut very thin, four tablespoons of powdered sugar, quarter of a teaspoon of grated nutmeg, one liquor glass of brandy, one wineglass of sherry wine. Half an hour before it is to be used, put in a large piece of ice, so that it may get perfectly cold.
Roman Punch
Grate the yellow rinds of four lemons and two oranges upon two pounds of loaf sugar. Squeeze on the juice of the lemons and oranges; cover it and let it stand till next day. Then strain it through a sieve, add a bottle of champagne, and the whites of eight eggs beaten to a froth. You may freeze it or not. — M .L.H .
Grape Wine
Two hundred pounds grapes put in clean tub; pour boiling water over (about nine gallons) to nicely cover them; stir every day; at end of week draw off liquid from the pulp and put into receptacle; strain into a cask; add three and three-quarters pounds granulated sugar (into syrup) to every gallon of liquid ; let stand in keg for two or three weeks; then bottle.
Elderberry Syrup
Take elderberries perfectly ripe, wash and strain them, put a pint of molasses to a pint of the juice, boil it twenty minutes, stirring constantly, when cold add to each quart a pint of French brandy; bottle and cork it tight. It is an excellent remedy for a cough.
The Toronto Cook Book
Milk Punch
Pare off the yellow rind of four large lemons and steep it for twenty-four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf sugar, two grated nutmegs and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag. This may either be used soon as cold, or make a large quantity in the above proportion and bottle it, as it will keep for several months.
Unfermented Wine
Take twenty pounds of Concord grapes, put them in a three-gallon porcelain kettle; crush well with a potato masher; add three quarts cold water; put on stove and simmer for half an hour after it comes to a boil, then strain through a colander. Now add one quart of water and strain carefully through a cloth to remove the pulp ; then put again into a kettle, add four pounds of white sugar or a little more if the grapes are very acid; now set on stove and let boil up a minute or two after it comes to a boil. Put up in glass gem jars, let the juice spill a little over the mouth of the gem, when filling; this will drive out the air.
Old-Fashioned Root Beer
Boil one-quarter pound of hops in three quarts of water. Strain and add three-quarters bottle root beer extract, ten drops spruce oil, ten quarts lukewarm water and one and one-half yeast cakes. Bottle and stand in a dark, cool place 48 hours.
Mint Punch
Records on this page
Cream NectarClaret CupRoman PunchGrape WineElderberry SyrupMilk PunchUnfermented WineOld-Fashioned Root BeerMint Punch