Old-time recipes
Drinks
789 recipes from 61 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Drinks789
| Cookbook | Click a line to open it |
|---|---|
| The Jewish Manual (1846) | A Fine Soft Drink for a Cough |
Add toa quarter of a pint of new milk warmed, a beaten new laid egg, with a spoonful of capillaire, and the same of rose water. From The Jewish Manual, 1846, page 209. | |
| La Cuisine Creole (1885) | A Fine Temperance Beverage |
To the juice of a dozen lemons put one pound and a half of double refined sugar, and a picked quart of raspberries or strawberries; pare a ripe pineapple and slice it, ... From La Cuisine Creole, 1885, page 235. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | A la Lord Ssltown |
For this redpe see Ko. 191. 125. Fort Wine Sangaxee. (Use iBiaU bar glaaa.) wine-glass of port wine. Fill tumbler two-thirds with ice. Shake well and grate nutmeg on ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 60. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | A la Prasse |
A favorite beverage, made with claret or port. It is prepared as follows: roast four good-sized bitter oranges till they are of a pale-brown color, lay them in a tureen, ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 76. | |
| Gulf City Cook Book (1878) | A Pleasant Drink, or Beer |
Three pounds of brown sugar, one and a half pints of molasses, four ounces of tartaric, acid; mix in two quarts of boiling it, and when cold it is fit for use. two ... From Gulf City Cook Book, 1878, page 247. | |
| The Jewish Manual (1846) | A Refreshing Drink |
Cut four large apples in slices, and pour over a quart of boiling water, let them stand till cold, strain the liquor, and sweeten with white sugar; alittle lemon peel ... From The Jewish Manual, 1846, page 210. | |
| Jewish Cookery Book, on Principles of Economy (1871) | A Refreshing Drink, in a Fever.—put a |
little sage, two sprigs of balm, and wood sorrel into a stone pitcher; they must be washed and dried; peel thinly a lemon, slice it and put a bit of the peel in; then ... From Jewish Cookery Book, on Principles of Economy, 1871, page 129. | |
| The Southern Cookbook (1912) | A Rich and Pleasing Wine |
Take new cider from the press, mix it with as much honey as will support an egg, boil gently fifteen minutes, but not in an iron, brass or copper pot, skim it well, when ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 117. | |
| La Cuisine Creole (1885) | A Superior Blackberry Wine |
Bruise your berries, measure them, and to every gallon, add a quart of boiling water. Let this stand twenty-four hours, stirring it three or four times dur¬ ing this ... From La Cuisine Creole, 1885, page 233. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | A U Lord Saltoon |
Peel one Umon fine, add to it some wbite pounded sugar; pour over one glass of sherry, then add a bottle of claret (vin ordinaire, the best), and sugar to taste; add a ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 80. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | A Very Strengthening Drink. ' |
Beat the yolk of a fresh egg with a little sugar, add a very little brandy, beat the white to a strong froth, stir it into the yolk, fill up the tumbler with new milk, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 150. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | After-dinner Coffee |
1 cup coffee 1 egg slightly beaten i ounce chicory 4 cups boiliag water Mix chicory, egg and cold water, add boiling water, and boil five minutes; let stand five minutes ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 334. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Ainasr Lemonade |
until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon juice (but no pips), and pour over the whole a quart ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 89. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Ale Flip |
144. FLIP, NSGhUS AND SHRUB. 145. Bum Flip. — Which Dibdin has imiuortalized as the &yoiite beverage of sailors (althongh vre believe they seldom itidulge in it) —is ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 65. | |
| Modern American Drinks (1895) | Ale Flip |
Beat up one egg with half a tablespoonful sugar, then fill the glass with ale; mix well with the egg and Grate nutmeg on top and From Modern American Drinks, 1895, page 65. | |
| Modern American Drinks (1895) | Ale Sangaree |
Dissolve a bar-spoonful of fine sugar in a glass of ale, mix well, and grate a little nutmeg on top. From Modern American Drinks, 1895, page 103. | |
| Daly's Bartenders' Encyclopedia (1903) | Ale Sangaree |
Dissolve in half a wine glass of water. Fill the glass with ale, grate a little nutmeg FIX. i spoonful of in a \ pony glass of pineapple syrup. i or 2 dashes of ... From Daly's Bartenders' Encyclopedia, 1903, page 28. | |
| The Southern Cookbook (1912) | Ale, Wine |
and Cider Put two ounces of isinglass shavings to soak in a quart of the liquor that you want to clear, beat it with a whisk every day till dissolved. Draw off a third ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 112. | |
| Gulf City Cook Book (1878) | Alkaline Drink |
Cut the rind of a lemon very thin, and put it in a jug with a table-spoonful of powdered sugar-candy. Pour on it a little boiling and, when it is dissolved, half a pint ... From Gulf City Cook Book, 1878, page 259. | |
| Mrs. Hale's New Cook Book (1857) | Almond and Nut Beverages.—Dry and |
clear the nuts from the skins, and blanch the almonds; make them very crisp in the mouth of the oven, preserving them perfectly white, and reduce them fine powder with ... From Mrs. Hale's New Cook Book, 1857, page 436. | |
| The Jewish Manual (1846) | Almond Tea-cakes |
Take half-a-pound of flour, three ounces of which are to be put aside for rolling out the cakes, the other five ounces, with a quarter of a pound of fresh butter, are to ... From The Jewish Manual, 1846, page 181. | |
| Modern American Drinks (1895) | Amaranth Cocktail |
Fine ice in a mixing-glass, two dashes Angostura bitters, one jigger whiskey. Mix, strain into a whiskey-glass, and fill up with seltzer; then take a very little fine ... From Modern American Drinks, 1895, page 33. | |
| The International Cook Book (1906) | American Punch |
Roast Squabs (831) Doucette Salad (189) Vanilla Ice Cream (42) Macaroons aux Pistachios (1048) 1457. LITTLE NECK CLAMS Little neck clams should always be thoroughly cold ... From The International Cook Book, 1906, page 447. | |
| Daly's Bartenders' Encyclopedia (1903) | American Velvet |
(For a party of four.) Use a large fancy pint of champagne (Pommery Sec). 1 pint of Guinness stout. Fill the glass half full with porter, the balance with champagne. Mix ... From Daly's Bartenders' Encyclopedia, 1903, page 32. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Amoub Sans Fin |
Clarify the whole with the white of an egg, filter while hot; cool it as quickly as possible, stir in ^ lb. of yeapt, and let it ferment. 26. Ale, White Devonshire. 2 ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 116. | |
| Modern American Drinks (1895) | Angostura Lemonade |
The juice of one lemon, one tablespoonful in a ice, add three dashes Angostura bitters, fill up with water; shake well, put in long thin glass, trim with fruits in ... From Modern American Drinks, 1895, page 79. | |
| The Appledore Cook Book (1872) | Another Drink |
Upon one teaspoonful of slippery-elm, pour one cup of boiling water, strain, and season as Irish moss. From The Appledore Cook Book, 1872, page 164. | |
| The Southern Cookbook (1912) | Another Drink |
Wash extremely well an ounce of pearl barley, shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemon-peel, boil ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 100. | |
| The Southern Cookbook (1912) | Another for Ginger-wine |
Boil nine quarts of water with six pounds of lump the rinds of two lemons very thinly pared, with two ounces of bruised white ginger, half an hour, skim. Put three ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 116. | |
| The Good Housekeeper (1841) | Another Way to Make Coffee |
Pour hot water into your coffee pot, and then stir in your coffee a spoonful at a time, allowing three to every pint of water; this makes strong coffee. Stir it to ... From The Good Housekeeper, 1841, page 115. | |
| La Cuisine Creole (1885) | Another Way—spoon Cocktail |
One lump of sugar, two dashes Angostura bitters, one piece of lemon peel, one lump of ice. Serve plain in small bar glass with spoon. whiskey punch, plain—Use Regular ... From La Cuisine Creole, 1885, page 256. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Aot Bfiandy and Rum Punch |
^ pint of Jamaica rum. Juice of 6 lemons. 3 oranges sliced. 1 pine-apple, pared, and cut up., ' 1 gill of Oura9oa. ja^gpills of raspberry syrup. Ie<9, aiid,,&dd berries ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 18. | |
| Daly's Bartenders' Encyclopedia (1903) | Apollina'ris |
6 large spoonfuls of sugar; dissolve well. or 6 sprigs of mint, well masticated. i pony of benedictine. i pony of curacoa (white). i pony of maraschino. of brandy ... From Daly's Bartenders' Encyclopedia, 1903, page 114. | |
| Modern American Drinks (1895) | Apple Brandy Fix |
A mixing-glass half-full fine ice, one tablespoonful fine sugar dissolved in a little water, half a pony curagoa, one apple Mix, in long thin glass with straws, trim ... From Modern American Drinks, 1895, page 60. | |
| Modern American Drinks (1895) | Apple Brandy Punch |
Fill a mixing-glass three-fourths full of fine ice, add the juice of half a lemon, one tablespoonful fine sugar, one jigger apple brandy; shake Serve on ice with straws ... From Modern American Drinks, 1895, page 84. | |
| Housekeeping in Old Virginia (1879) | Apple Toddy |
Half a gallon of apple brandy, half a pint of French brandy, half a pint of peach brandy, half a pint of Madeira wine, six apples, baked without peeling, one pound of ... From Housekeeping in Old Virginia, 1879, page 476. | |
| Aunt Babette's Cook Book (1889) | Apple Toddy |
Boil a few apples in a quart of water, and strain when soft. While hot, add a glass of good whisky, some lemon juice and sugar. From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 527. | |
| La Cuisine Creole (1885) | Apricot and Peach Wine |
Mash the apricots or peaches in a mortar, remove the stones, and to eight pounds of the pulp, add one quart of water; let this stand twenty-four hours; then strain, and ... From La Cuisine Creole, 1885, page 231. | |
| The Dixie Cook-Book (1883) | Army COFFEE |
Coffee or tea may be made quickly by placing the required quantity of cold water in the pot, and adding the coffee, tied up in a, sack of fine gauze, or piece of muslin; ... From The Dixie Cook-Book, 1883, page 145. | |
| Modern American Drinks (1895) | Arrack Punch |
Squeeze the juice of half a lemon into a mixingof ice, add one tablespoonful sugar, one arrack; and serve same as Apple Brandy Punch. From Modern American Drinks, 1895, page 85. | |
| The Cook's Own Book (1832) | Balm Wine |
Boil twenty pounds of lump sugar in four gallons and a water gently for an hour, and put it in a tub to two tops of green balm, and barrel with a little new yeast, and when the From The Cook's Own Book, 1832, page 306. | |
| The Good Housekeeper (1841) | Batter Cakes for Tea |
Beat two eggs, put themin halfa pint of milk and a teacup of cream, with half a nful of pearlash dissolved in it; sprinkle a teaspoonful of salt and grate half a nutmeg, ... From The Good Housekeeper, 1841, page 106. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Baxkep Sour APpLeEs |
Quarter and core tart apples without paring, put into bakingdish, sprinkle with sugar and bits of butter, add a little water, and bake until tender. The proportion is a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 143. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Bbajbidx Bfice |
Dissolve in 4J gallons of alcohol 95 per cent., then add 2^ lbs. oi sugar dissolved in 5| gallons of water. 67. Brandy, Peach* 18 lbs. of peaches mashed with the stones, ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 128. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | bboifss Fob Im Qaujom Jlacb |
gaUong of water (see Kq, 6). Distil from off the waiter 3 gallons of flavored alcohol, and ad4 7 gallOQs of the^ whitest plain syrup. (See No. 1,} 279, Marasquin de ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 185. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Beandy and Soda |
fiL 212. "Arf and Art" In London this drink is made by mixing half porter and half ale, in America it is made by mixing half new and half old ale. 213. Brandy Straight. ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 86. | |
| Modern American Drinks (1895) | Beat the |
yolks of the eggs separately: mix together, adding a pinch of bicarbonate of soda, and beat to a stiff batter., Stir frequently so as to prevent the sugar from settling ... From Modern American Drinks, 1895, page 112. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Becifes Fob Ten Gallons Each |
f drachms of ground ginger. Boil together for 1 hour; skim; strain when cooled to 100° Fahrenheit, and put in a 10-gallon keg which contains 10^ ounces of mashed ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 211. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Becipes Fob Ten Gallons Each |
137, Creme Hoyale. (Boyal Oream.) 4 ounces of cloves. 8 do. carrot-seed. 10 oranges, the rinds only. Macerate for 24 hours with gallons of alcohol, 95 per cent., and 3| ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 147. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Becipes Won Small Quantities |
else point. If not sufticieiitly boiled, after a time it is apt to become mouldy; and if boiled too much, it will grain a little, and thus become candied. Saucepans made ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 226. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Becrpes for Ten Gallons Each |
1 gallon of molasses, and, when cooled to 80° (degrees) heat, 1^ lb. of roasted bread soaked in fresh brewers' yeast; fill up a 10-gallon keg; when fermentation is over ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 201. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Becu'es Foji Ten Gallons Each |
16 drops oil of ooriflader. 16 do. do. lemon balm. Dissolve in 4f gallons of alcohol, 95 per cent.; then add 5 gallons of water and } gallon white plain syrup (see No. ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 125. | |
| Common Sense in the Household (1871) | Beep Tea. ^ |
1 lb. lean beef, cut into small pieces. Put into ajar without a drop of water; cover tightly, and set in a pot of cold water. Heat gradually to a boil, and continue this ... From Common Sense in the Household, 1871, page 508. | |
| The House Servant's Directory (1827) | Beer |
Boil two ounces of hops, two ounces of pounded ginger, eight pounds of molasses, in gallons of it is cooled to milk warm, add some yeast to ferment it. This makes a ... From The House Servant's Directory, 1827, page 123. | |
| Presbyterian Cook Book (1873) | Beer |
One pint of molasses; one pint of yeast; one tablespoonful of cream tartar; one ounce of ginger, and six quarts of cold water; mix and let stand twelve hours before bottling. From Presbyterian Cook Book, 1873, page 154. | |
| The National Cookery Book (1876) | Beer |
Thi * two grated nutmegs, one teaspoon and cinnamon and of cream of tarta1 t. Mix these ingredients, et it stand in a warm place all night use at once, From The National Cookery Book, 1876, page 309. | |
| The Southern Cookbook (1912) | Beer |
On three bushels of malt pour of hot water the third of the quantity you are to use, which is to be thirty-nine gallons. Cover it warm half an hour, and let stand two ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 112. | |
| The Dixie Cook-Book (1883) | Beer A La Mope |
In a piece of the rump, cut deep openings with a sharp knife; put in pieces of pork cut into dice, previously rolled in pepper, salt, cloves and nutmeg. Into an iron ... From The Dixie Cook-Book, 1883, page 200. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Beer Tonauve |
Wash tongue, cover with cold water, and soak over night; next day put it in a kettle, cover with cold water, boil till tender, remove skin, trim carefully, and serve ... From Buckeye Cookery and Practical Housekeeping, 1877, page 172. | |
| The Cook's Own Book (1832) | Beer, Ginger |
For a ten-gallon eleven of fourteen pounds of sugar, the. juice of eighteen lemons, and one pound of ginger are alloxved; and are tailed the of eight well skimmed; jn>t ... From The Cook's Own Book, 1832, page 65. | |
| The Cook's Own Book (1832) | Beer, Spruce |
ten six pounds of molasses, and three ounces of bruised ginger have boiled together for half an hour, two pounds of the outer spriirs i if the spruce fir are to be ... From The Cook's Own Book, 1832, page 64. | |
| The Cook's Own Book (1832) | Beer, Spruce |
(2) The proportions are ten gallons of water, three of molasses, a tea-cupful of ginger, the fame of of hops, diree ounces;ind.i half of the essence nf spruce, and half ... From The Cook's Own Book, 1832, page 65. | |
| Mrs. Hale's New Cook Book (1857) | Beer.—To |
quarts of cold water, add IJ pint of strong hop tea, and 1^ pint of molasses. Mix it immediately. It will be fit for use the next day, if the weather is warm. Common ... From Mrs. Hale's New Cook Book, 1857, page 431. | |
| The Creole Cookery Book (1885) | Benton Tea Cakes |
Rub into 1 lb. of flour 6 ounces of butter and 3 spoonfuls of yeast; make into a paste with new milk; make into biscuits, and prick them with a clean fork. From The Creole Cookery Book, 1885, page 140. | |
| The Southern Cookbook (1912) | Benton Tea Cakes |
Mix a paste of flour, a little bit of butter, and milk, roll as thin as possible, and bake on a bake-stone over the fire, or on a hot hearth.. Another sort as Biscuit ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 76. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Beoepes Fok Ten Gallons Each |
78. CaneUe. 6f drachms of oil of cUmamon. Dissolve in ^ gallons of aboliol, 95 per c^t.; then add 6f gallonsof phdn white syrup. (See No. 7.). 79. Cedrat drachms of oil ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 131. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Beoipes for Ten Gallons Each |
Macerate for 24 hours (see Xo. 5); then add to the strained and filtered tincture a syrup made of ^ gallon of white plain syrup (see No. 7), dissolved in 4J gallons of ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 127. | |
| The White House Cook Book (1887) | Berry Tea-cakes |
NICE little tea-cakes to be baked in muffin-rings are made of one cup of sugar, two eggs, one and a half cups of milk, one heaping teaspoonful of baking powder, a piece ... From The White House Cook Book, 1887, page 287. | |
| Mrs. Beeton's Book of Household Management (1861) | Beverages |
3247.— APPLE TEA. Ingredients. — 2 or 3 sour cooking apples, sugar to taste. Method. — Peel and slice the apples, cover them with boiling water, let them remain covered ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Beverages |
Tea. Tuenre are three varieties of the tea-plant; both black and green tea can be prepared from them all. Green tea is made from young leaves steamed, roasted, and dried ... From Mrs. Lincoln's Boston Cook Book, 1884, page 135. | |
| The Boston Cooking-School Cook Book (1896) | Beverages |
ABE¥ERAGE is any drink. Water is the beverage provided for man by Nature. Water is an essential to life. All beverages contain a large percentage of water, therefore ... From The Boston Cooking-School Cook Book, 1896, page 60. | |
| The New England Cook Book (1905) | Beverages |
whipped up with the powdered sugar; cover the surface of each cup with the sweetened meringue before distributing to the guests. Breakfast Cocoa. —rinto a breakfast cup ... From The New England Cook Book, 1905, page 295. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Beverages |
Mix four tablespoons Lowney's Breakfast Cocoa with one cup boiling water; boil two minutes; add one and one half cups boiling water which has been mixed with one half ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 333. | |
| Rumford Complete Cook Book (1908) | Beverages |
Use 2 teaspoons tea to a pint of water. the water freshly boiling, scald the teapot, put in the tea, and pour on in the proportion given. Cover, and keep in a warm ... From Rumford Complete Cook Book, 1908, page 233. | |
| Rumford Complete Cook Book (1908) | Beverages |
Put the a saucepan or the inner vessel of a double boiler with the water and sugar; cook over a gentle heat till the chocolate is melted, add the milk gradually and ... From Rumford Complete Cook Book, 1908, page 235. | |
| Rumford Complete Cook Book (1908) | Beverages |
pour the same vinegar over the remaining two quarts of berries. Let stand again for two days and after straining, measure the liquid. Add for each pint one pound of ... From Rumford Complete Cook Book, 1908, page 237. | |
| Good Things to Eat, as Suggested by Rufus (1911) | Beverages |
COCOA WITH WHIPPED CREAM—Heat four cups of milk to the scalding point over hot water, or in a double boiler. Milk should be heated by direct contact with the fire. Mix a ... From Good Things to Eat, as Suggested by Rufus, 1911, page 135. | |
| Bohemian-American Cook Book (1915) | Beverages |
Nápoje. Káva. For five cups of coffee three heaping tablespoons of coarsely ground coffee are generally used. Add the to in the pot, let it boil up a few times, then ... From Bohemian-American Cook Book, 1915, page 308. | |
| Bohemian-American Cook Book (1915) | Beverages |
TEA. Caj. are different kinds of tea, the principal ones being black or green. On the continent tea is served with rum and lemon, but in England and America cream is ... From Bohemian-American Cook Book, 1915, page 309. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Beverages Served with Sandwiclies |
Method.— Cut the rhubarb into pieces witlioul peeling; add the bay leaf and water, and let simmer until the rhubarb is tender; strain through a cheese-cloth. Boil the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 215. | |
| The Picayune Creole Cook Book (1901) | Black Coffee |
Boil the milk. Take from the fire. Whip the cream to a stiff froth. Add the sugar and yolks of eggs, thoroughly beaten, to the milk and coffee, sweetening to taste. Set ... From The Picayune Creole Cook Book, 1901, page 324. | |
| The White House Cook Book (1887) | Black Currant Wine |
FOUR quarts of whisky, four quarts of black currants, four pounds of brown or white sugar, one table spoonful of cloves, one tablespoonful of cinnamon. Crush the ... From The White House Cook Book, 1887, page 504. | |
| Rumford Complete Cook Book (1908) | Black or After-dinner Coffee |
Make according to rule for Filtered Coffee, using twice the quantity of to each cup of water. Serve in very small cups. From Rumford Complete Cook Book, 1908, page 234. | |
| Housekeeping in Old Virginia (1879) | Black Tea |
If you wish a quart of tea, put that quantity of boiling water into the teapot, after scalding it. Add four teaspoonf uls of tea. Boil twenty minutes. It is a great ... From Housekeeping in Old Virginia, 1879, page 72. | |
| Housekeeping in Old Virginia (1879) | Blackbeery Wine |
Fill large stone jars with ripe black or dewberries. Cover them with water, mash them, and let them stand several hours, or, if freshly gathered, let them stand all ... From Housekeeping in Old Virginia, 1879, page 470. | |
| Mrs. Owen's Illinois Cook Book (1871) | Blackberry and Currant Wine |
To gallon of fruit put one quart of watei boiling hot; let it stand overnight; then extract the juice, and to each gallon add three pounds of sugar. Put it in a keg and ... From Mrs. Owen's Illinois Cook Book, 1871, page 358. | |
| Mrs. Owen's Illinois Cook Book (1871) | Blackberry Cordial |
Select the ripest blackberries, mash them well; put them into a jelly bag in small quantities and squeeze out all the juice; for every quart of allow one pound white ... From Mrs. Owen's Illinois Cook Book, 1871, page 354. | |
| Housekeeping in Old Virginia (1879) | Blackberry Cordial |
Two quarts blackberry juice, one pound loaf sugar, four grated nutmegs, one-quarter ounce ground cloves, one-quarter ounce ground allspice, one-quarter ounce ground ... From Housekeeping in Old Virginia, 1879, page 478. | |
| La Cuisine Creole (1885) | Blackberry Cordial |
Simmer nice ripe blackberries in water enough to cover them, and when they are tender take them out, mash them and strain them through a strong cloth; get all the juice ... From La Cuisine Creole, 1885, page 233. | |
| La Cuisine Creole (1885) | Blackberry Cordial |
Select fine, ripe fruit. Squeeze the berries without boiling, and to a quart of the strained juice, put a pound of loaf sugar; boil it for half an hour, and add a quart ... From La Cuisine Creole, 1885, page 234. | |
| The White House Cook Book (1887) | Blackberry Cordial |
WARM and squeeze the berries; add to one pint of juice one pound of white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of mace, two teaspoonfuls of ... From The White House Cook Book, 1887, page 505. | |
| Aunt Babette's Cook Book (1889) | Blackberry Cordial |
To one quart of blackberry juice add one pound and a half of the Ijest white sugar, half an ounce of grated nutmeg, half an ounce of powdered cinnamon, a quarter of an ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 529. | |
| Rumford Complete Cook Book (1908) | Blackberry Cordial |
1 quart blackberry juice. 2 teaspoons each grated nut1 pound sugar. meg, cinnamon and all1 teaspoon grated cloves. spice. 1 pint brandy. Crush enough blackberries to ... From Rumford Complete Cook Book, 1908, page 236. | |
| Gulf City Cook Book (1878) | Blackberry Cordial.—no |
Boil the blackberries in a little water about fifteen minutes; then strain them. To one of juice put fourths of a pound of sugar; season with cloves, cinnamon, and ... From Gulf City Cook Book, 1878, page 247. | |
| Gulf City Cook Book (1878) | Blackberry Cordial.—no |
To each quart of blackberry-juice add one pound of white half an ounce of cinnamon, one fourth an ounce of mace, two table-spoonfuls of cloves. Boil this mixture twenty ... From Gulf City Cook Book, 1878, page 247. | |
| Gulf City Cook Book (1878) | Blackberry or Peach Cordial |
fill your glass jars with fresh-gathered berries, or peaches cut up; fill up with whisky, and let it stand six months or more. Pour off the whisky, mash the berries ... From Gulf City Cook Book, 1878, page 248. | |
| La Cuisine Creole (1885) | Blackberry Wine |
Mash the berries without boiling them; strain the juice, and to six pints of juice, add two pints of water and three pounds of sugar. Mix thoroughly and put it in a ... From La Cuisine Creole, 1885, page 233. | |
| Gulf City Cook Book (1878) | Blackberry Wine.—no |
Measure your berries, and bruise them. To every gallon add one quart of boiling water; let the mixture stand twenty-four hours, occasionally. To every gallon put two ... From Gulf City Cook Book, 1878, page 249. | |
| Gulf City Cook Book (1878) | Blackberry Wine.—no |
Measure and bruise your berries, and to every gallon add one quart of boiling water; let stand twenty-four hours, stirring occasionally. Strain off the liquor into an ... From Gulf City Cook Book, 1878, page 249. | |
| Common Sense in the Household (1871) | Bliackberry Cordial |
1 quart of blackberry juice. lb. white sugar. ^ oz. grated nutmeg. ^ oz. powdered cinnamon. ^ oz. allspice. ^ oz. cloves. 1 pint best brandy. Tie the spices in thin ... From Common Sense in the Household, 1871, page 496. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Bltjx' Mlasosbl' |
Juice of lialf a lemoUj.peel q£ (quarter of a lemon; sugar and nutmeg to taste; a sprig of verbena. Flavor it to taste with extract of pineapple. Strain, and ice it all ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 81. | |
| Housekeeping in Old Virginia (1879) | Boiled Coffee |
To one quart of boiling water (poured in after scalding the pot) stir in three gills of coffee, not ground too fine. Boil 62 COFFEE. twenty minutes, scraping from the ... From Housekeeping in Old Virginia, 1879, page 69. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Boiled Coffee |
The old method coffee is still practised by at least one-half the housekeepers in country. The coffee is sometimes boiled with an egg, which makes it perfectly clear, ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 392. | |
| The Boston Cooking-School Cook Book (1896) | Boiled Coffee |
1 cup coffee 1 cup cold water 1 Qgg 6 cups boiling water Scald granite-ware coffee-pot. Wash egg, break, and beat slightly. Dilute with one-half the cold water, add ... From The Boston Cooking-School Cook Book, 1896, page 67. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Boiled Coffee |
I cup of ground coffee. i cup of cold water. White and shell of i egg. 6 cups of boiling water. I tablespoonful of ground coffee. Method.— Beat the wHte and crushed ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 211. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Coffee |
No. 1 cup freshly ground coffee 1 whole egg or one egg white Mix coffee, egg and one half cup cold water, add boiling water, boil hard Set on back part of range, add ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 333. | |
| Rumford Complete Cook Book (1908) | Boiled Coffee |
2 tablespoons coffee to 3 cups water. White of egg. Grind the coffee moderately fine, add half the white of an egg to it and put into a perfectly clean coffeepot. Add ... From Rumford Complete Cook Book, 1908, page 233. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Coffee |
1 cup medium ground coffee. 6 cups boiling water. White 1 egg. 1 cup cold water. Process: Scald a granite-ware coffeepot. Beat egg slightly and dilute with one-half cup ... From Fifty-Two Sunday Dinners, 1913, page 34. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Bomep Cornep Beer |
Soak over night if very salt, but if beef is young and properly comed this is mot necessary; pour over it cold water enough to cover it well, after washing off the salt. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 169. | |
| Modern American Drinks (1895) | Bonanza Punch |
Five quarts cold water, four and one-half pounds of sugar, the of twelve lemons, three oranges, one can pineapple, one-half pint Tom gin, one pint white wine. From Modern American Drinks, 1895, page 85. | |
| Modern American Drinks (1895) | Bonanza Punch |
Five quarts of water, four arid a half pounds of fine sugar, the juice of twelve lemons and three oranges, one can pineapple, one-half pint of Tom gin and one pint of ... From Modern American Drinks, 1895, page 117. | |
| The National Cookery Book (1876) | BotLep Cornep Beer |
Corned beef should be simmered slowly. The choice pieces are the rump and the round. The meat should be k pt covered with water, Let it boil until th bon loosens. When ... From The National Cookery Book, 1876, page 73. | |
| Modern American Drinks (1895) | Bottled Brandy Cocktail |
Take two-thirds of a quart brandy, quart water, one pony Peyschaud or Angostura two ponies gum-syrup. Mix and From Modern American Drinks, 1895, page 33. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Bottled Lemonade |
two of hot water, two lemons, sliced, half a pound of loaf sugar and quarter of an ounce of gum arable; strain through a flannel bag and bottle off. From Mrs. Porter's New Southern Cookery Book, 1871, page 390. | |
| Modern American Drinks (1895) | Bottled Manhattan Cocktail |
of a quart of Italian vermouth, one-third water. Add one and a half pony Peyschaud or Angostura bitters, one pony gum-syrup. Mix well and bottle. From Modern American Drinks, 1895, page 34. | |
| Modern American Drinks (1895) | Bottled Tom Gin Cocktail |
Two-thirds of a quart Tom gin, one-third quart water, one jigger orange Mix well and From Modern American Drinks, 1895, page 34. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Bran Tea |
This is so good and nutritious it ought to be more widely used. Add one pint of boiling water to one-half pint of wheat bran. Let stand on the back of the stove for an ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 196. | |
| The Boston Cooking-School Cook Book (1896) | Brandy Cocoa |
3 tablespoons cocoa Ij^ cups boiling water 1^ cup sugar 4 cups milk 3 teaspoons cooking brandy Prepare as Keception Cocoa, and add brandy before milling. From The Boston Cooking-School Cook Book, 1896, page 71. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Brandy Cocoa |
4 tablespoons Lowney's Break1 tablespoon brandy fast Cocoa f teaspoon salt Mix four tablespoons Lowney's Breakfast Cocoa, four one cup; when smooth, add four cups ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 332. | |
| Modern American Drinks (1895) | Brandy Crusta |
of ice; add of gum-syrup, two dashes maraschino, the of a quarter of a lemon, two dashes Peyschaud or Angostura bitters, and one jigger brandy; mix. Take a lemon the ... From Modern American Drinks, 1895, page 51. | |
| Daly's Bartenders' Encyclopedia (1903) | Brandy Crusta |
Take a lemon and cut off the ends, peel off the whole rind, and place it inside of a wine; rub a slice of lemon around the edge of the glass, dip the glass in powdered ... From Daly's Bartenders' Encyclopedia, 1903, page 56. | |
| Modern American Drinks (1895) | Brandy Flip |
A mixing-glass half-full fine ice, one tablespoonful fine sugar, one fresh egg, one jigger brandy; strain into thin glass. Grate nutmeg From Modern American Drinks, 1895, page 65. | |
| Modern American Drinks (1895) | Brandy Julep |
Half a tablespoonful fine sugar dissolved with a little Avater in a long thin glass, add a few sprigs of fresh mint, stems down, ice, add one jigger brandy; mix well ... From Modern American Drinks, 1895, page 77. | |
| Modern American Drinks (1895) | Brandy Milk Punch |
A large mixing-glass onethird full fine ice, half a tablespoonful fine sugar, one jigger brandy, cold milk; a long punch-glass, grate a little nutmeg on top. From Modern American Drinks, 1895, page 86. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Brandy Punch |
2. Brandy Punch, 1 table-Spoonful raspberry syrup, 2 do. white sugar. 1 wine-glass water. 1^ do. brandy. ^ small-sized lemon. 2 slices of orange,, 1 piece of pine-apple. ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 17. | |
| Modern American Drinks (1895) | Brandy Punch |
ice, add one tablespoonful fine sugar, the juice of half a lemon, one jigger brandy; well, serve on ice in long thin glass, trim with fruit. From Modern American Drinks, 1895, page 86. | |
| Modern American Drinks (1895) | Brandy Punch Frappe\ |
Fill two mixing-glasses with fine ice; put into one of them one tablespoonful fine sugar, a water, the juice of half a lemon, one jigger brandy. Turn the second glass on ... From Modern American Drinks, 1895, page 68. | |
| Modern American Drinks (1895) | Brandy Sling |
Dissolve one lump sugar in a little water in a whiskey-glass, add a lump of ice and a jigger of brandy; mix well, and grate nutmeg on top. From Modern American Drinks, 1895, page 105. | |
| Modern American Drinks (1895) | Brandy Smash |
(No. 1). Dissolve one lump of sugar in a mixing-glass with a little water, add a few sprigs of fresh mint, press them gently with a muddler to extract flavor, fill the ... From Modern American Drinks, 1895, page 106. | |
| Daly's Bartenders' Encyclopedia (1903) | Brandy Straight |
Use a whiskey glass. Put a piece of ice in the glass, and let the customer serve himself from the bottle, with plain soda water on the side. From Daly's Bartenders' Encyclopedia, 1903, page 42. | |
| Modern American Drinks (1895) | Brandy Toddy |
One lump of sugar dissolved with a little water in a whiskey -glass, add one lump of ice, one jigger a twisted lemon-peel; mix with small bar-spoon; leave the spoon in the glass. From Modern American Drinks, 1895, page 110. | |
| Modern American Drinks (1895) | Brandy Toddy |
Fill a mixing-glass half-full of fine ice, add half a tablespoonful fine sugar, a little water, one jigger of brandy, a piece twisted lemon-peel; mix well with shaker, ... From Modern American Drinks, 1895, page 111. | |
| The Boston Cooking-School Cook Book (1896) | Breakfast Cocoa |
1}4 tablespoons prepared cocoa 2 cups boiling water 2 tablespoons sugar 2 cups milk Scald milk. Mix cocoa, sugar, and salt, dilute with onehalf cup boiling water to make ... From The Boston Cooking-School Cook Book, 1896, page 70. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Breakfast Cocoa |
2 tablespoons Lowney's Breakfast Cocoa Mix two tablespoons Lowney's Breakfast Cocoa, two one eighth; add two gradually; when smooth,; add two cups scalded milk, beat ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 332. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Breer Sour |
Take bones and trimmings from a sirloin steak, put over fire after breakfast in three quarts water, boil steadily until about an hour before dinner, when add two onions, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 272. | |
| The Good Housekeeper (1841) | Brruce Beer |
Allow an ounce of hops and a spoonful of ginger toa gallon of water. When well boiled, strain it, and put ina pint of molasses and half an ounce or less of the essence ... From The Good Housekeeper, 1841, page 117. | |
| Modern American Drinks (1895) | Brunswick Cooler |
The juice of one lemon, the rind of a lemon, same as for Catawba Cooler, half a tablespoonful fine sugar in a long glass. Mix, add a bottle of imported ginger ale. Stir and serve. From Modern American Drinks, 1895, page 49. | |
| Mrs. Owen's Illinois Cook Book (1871) | Buckwheat Cakes with Sour Milk |
This can be made at any time, and at a moment's notice. Take your buckwheat and mix it with good, sour milk, a little salt, a teacupful of indian meal; mix it just stiff ... From Mrs. Owen's Illinois Cook Book, 1871, page 136. | |
| Larkin Housewives' Cook Book (1915) | Buckwheat Ccikes with Sour Milk |
Put into the sifter one and one-fourth cups buckwheat one-fourth cup white flour, one teaspoon salt and one teaspoon of baking powder and twice, put into the mixing ... From Larkin Housewives' Cook Book, 1915, page 67. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Buile Bo Yale |
of water, filling up aa it evaporates; skim, mix, filter, warm. (See No. 7.) Huile de Sept G-rains. (Oa of fiem Seeds.) 6 ounces of green anise-seed. 8 do. diU-seed. 8 ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 172. | |
| Modern American Drinks (1895) | Burned Brandy |
(good in a case of diarrhcea.) Put two lumps of cut-loaf sugar in a dish; add one jigger good brandy, and ignite. When sufficiently burnt, serve in a whiskey-glass. From Modern American Drinks, 1895, page 28. | |
| Modern American Drinks (1895) | CafS Parfait |
Three lumps of ice in a mixing-glass, add one jigger strong coffee, three jiggers pure cream, half a teaspoonful fine sugar; shake until cold, strain into long thin glass. From Modern American Drinks, 1895, page 82. | |
| The Cook's Own Book (1832) | Cakes, Benton-tea |
Rub a pound of flour, six ounces of butter, and three spoonfuls of yeast, and make with new milk; make and prick them with a clean fork. From The Cook's Own Book, 1832, page 80. | |
| The Cook's Own Book (1832) | Cakes, Tea |
With a pound of flour rub half a pound of butter; add the beaten yolks of two, and die white of one egg, a quarter of a pound and a few caraway seeds; mix it to a paste ... From The Cook's Own Book, 1832, page 86. | |
| Modern American Drinks (1895) | California Style Absinthe |
ice, one jigger Shake until very cold, strain into thin bar-glass, fill with siphon seltzer or carbonic. * By a mixing-glass is meant a large soda-glass, holding twelve ... From Modern American Drinks, 1895, page 23. | |
| The Boston Cooking-School Cook Book (1896) | Cardinal Punch |
4 cups water 3^ cup lemon juice 2 cups sugar ^ cup brandy ^ cup orange juice ^ cup Cura^oa >^ cup tea infusion Make syrup as for Lemon Ice, add fruit juice and tea, ... From The Boston Cooking-School Cook Book, 1896, page 510. | |
| The House Servant's Directory (1827) | Carrying Tea and Co F Tee Around |
In some houses the drawing room is up stairs; should this be the case where you live, you must 6* be very careful when carrying your tea and coffee up stairs, that you ... From The House Servant's Directory, 1827, page 69. | |
| Housekeeping in Old Virginia (1879) | Catawba Grape Wine |
To every gallon of grape juice add one quart of cold, clear water, and three pounds of " A " sugar. Pour into a runlet and let it remaiu uncorked fourteen days, and then ... From Housekeeping in Old Virginia, 1879, page 473. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Cbeme D' Anise |
117. Cordial, Celery. 1 lb. of celery seed, and 5 lbs. of celery root, boiled for 2 minutes with 7 gallons of white plain syrup (see No. 7), then add 3 gallons of ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 142. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Cbe¥£ I>£ Dattjss |
125. Creme de ChoCOlat. (Chocolate CSreanL) 8 lbs. of roasted cacao. 4 do. vanilla. Ground; macerate for 48 hours in 3^ gallons of alcohol, 95 per cent., 3| gallons of ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 144. | |
| La Cuisine Creole (1885) | Champagne Cocktail |
One glass of wine, two dashes of Angostura bitters, and two bits of lemon peel. Put the bitters and lemon peel in the glass first, then pour in the wine, after which put ... From La Cuisine Creole, 1885, page 257. | |
| Modern American Drinks (1895) | Champagne Cocktail |
Put into a long glass one lump cut-loaf sugar saturated with Peyschaud or Angostura bitters, add one lump of ice, a small piece of lemonpeel; fill the glass ... From Modern American Drinks, 1895, page 38. | |
| Daly's Bartenders' Encyclopedia (1903) | Champagne Cocktail |
Use a champagne goblet. Take a lump of sugar. small lump of ice. the goblet a spoon, twist a piece of lemon on \ pint of wine is suitable for one cocktail. is the cream ... From Daly's Bartenders' Encyclopedia, 1903, page 68. | |
| Modern American Drinks (1895) | Champagne Punch |
Dissolve one tablespoonful fine sugar with a little water in a glass pitcher or a punch-bowl, add a few lumps of clear ice, the juice of half a lemon, a few slices ... From Modern American Drinks, 1895, page 87. | |
| The Boston Cooking-School Cook Book (1896) | Champagne Punch |
1 cup water 2 tablespoons Orange Cura9oa 2 cups sugar Juice 2 lemons 1 quart California champagne 2 cups tea infusion 4 tablespoons brandy Ice 2 tablespoons Medford rum ... From The Boston Cooking-School Cook Book, 1896, page 74. | |
| Modern American Drinks (1895) | Champagne Sour |
Saturate a lump of loaf-sugar with lemon juice, put into a long thin half-pint glass, add a piece of ice and a slice of lemon, fill up with cold champagne, stir and serve. From Modern American Drinks, 1895, page 108. | |
| La Cuisine Creole (1885) | Cheap White Cakes. for Tea |
Take half a pound of sifted flour, rub.into it one ounce of butter, and a quarter of a pound of fine sugar; add one egg, half a teaspoonful of caraway seeds, and as much ... From La Cuisine Creole, 1885, page 157. | |
| Modern American Drinks (1895) | Cherry Brandy |
Ten pounds of ripe wild cherries are freed from their pits, the pits are pulverized, and, with the cherries and one gallon brandy, placed in a demijohn or a covered ... From Modern American Drinks, 1895, page 29. | |
| Housekeeping in Old Virginia (1879) | Cherry Cordial |
Extract the juice from ripe Morella cherries as you would from berries. Strain through a cloth, sweeten to your taste, and when perfectly clear, boil it. Put a gill of ... From Housekeeping in Old Virginia, 1879, page 479. | |
| Housekeeping in Old Virginia (1879) | Cherry Cordial or Cherry Brandy. ' |
Take three pounds Morella cherries. Stone half and prick the rest. Throw into a jar, adding the kernels of half slightly bruised. Add one pound white sugar. Dover with ... From Housekeeping in Old Virginia, 1879, page 479. | |
| Fifty-Two Sunday Dinners (1913) | Cherry Punch |
Boil two cups sugar and one cup water until a rich syrup is formed. Add one cup of lemon juice and two cups of Cherry juice, left over when canning cherries. (This ... From Fifty-Two Sunday Dinners, 1913, page 87. | |
| The Virginia House-Wife (1824) | Cherry Shrub |
Gather ripe morello cherries, pick them from the stalk, and put them im an earthen pot, which must be set into an iron pot of water; make the water boil, but take care ... From The Virginia House-Wife, 1824, page 228. | |
| Housekeeping in Old Virginia (1879) | Cherry Wine |
Measure the berries and bruise them, adding to every gallon one quart boiling water. Let it stand twenty-four hours, stirring occasionally. Then strain oflf the liquor, ... From Housekeeping in Old Virginia, 1879, page 475. | |
| The Southern Cookbook (1912) | Cherry Wine |
Boil fifteen gallons of forty-five of sugar, skim it, when cool, put a little to a quart of a of yeast, and so by degrees add a little more. In an hour pour the small ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 116. | |
| The Cook's Own Book (1832) | Chili, or Cayenne Wine |
a chicken or fowl, skin and pull off in small j and steep fifty fresh red Chilies, or a quarflakes all the white meat and tlie meat of the j ter of an ounce of Cayenne ... From The Cook's Own Book, 1832, page 96. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cider Kept Sweet All the Winter |
Bruise one pound of white mustard seed and add two eggs well beaten and one pint of fresh; when the cider is in a condition for drinking, pour in the above mixture, ... From Mrs. Porter's New Southern Cookery Book, 1871, page 395. | |
| Modern American Drinks (1895) | Cider Punch |
Dissolve one tablespoonful fine sugar with a little water and the juice of a quarter of a lemon in half-full with fine ice, add one pony brandy, fill np with cider; mix ... From Modern American Drinks, 1895, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Cider Punch |
1 quart new or bottled cider Sugar ^ cup lemon juice 1 quart Apollinaris Ice Mix cider and lemon juice, and sweeten to taste. Strain into punch bowl over a large piece ... From The Boston Cooking-School Cook Book, 1896, page 77. | |
| Directions for Cookery, in Its Various Branches (1837) | Cider Vinegar |
Take six quarts of rye meal; stir and mix barrel of strong hard cider of the best kind; and then add a gallon of whiskey. Cover the cask, (leaving the bung loosely in ... From Directions for Cookery, in Its Various Branches, 1837, page 409. | |
| The House Servant's Directory (1827) | Cider, for One Barrel |
Take one pint of brandy, four ounces of rock alum, the whites of six eggs, half a pint of coarse sand, and two pounds of coarse sugar. From The House Servant's Directory, 1827, page 123. | |
| Modern American Drinks (1895) | Claret Punch |
Dissolve one and a half tablepoonsfuls fine sugar with one jigger water in a large mixing-glass, add the juice of a quarter of a two jiggers claret, the glass with ice; ... From Modern American Drinks, 1895, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Claret Punch |
1 quart cold water Few shavings lemon rind J4 cup raisins 1^ cups orange juice 2 cups sugar % cup lemon juice 2 inch piece stick cinnamon 1 pint claret wine Put raisins ... From The Boston Cooking-School Cook Book, 1896, page 72. | |
| Rumford Complete Cook Book (1908) | Claret Punch |
Y z cup sugar. 2 sprigs mint. 1 pint claret. 1 sliced orange. A few fresh strawberries if Cracked ice. in season. 1 quart water. Dissolve the sugar in the water, add ... From Rumford Complete Cook Book, 1908, page 238. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Claret Punch |
i quart cold water Few shavings lemon rind ]4 cup raisins 1^3 cups orange juice 3/3 cup lemon juice 1 pint claret wine Put in to twenty minutes; add sugar and lemon ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 144. | |
| Modern American Drinks (1895) | Club Punch |
One tablespoonful fine sugar dissolved in a little water in a mixing-glass, fill glass half full fine ice, add the juice of half a lemon, Jamaica rum, two-thirds St. ... From Modern American Drinks, 1895, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Club Punch |
1 cup water 1 quart Vichy 2 cups sugar 3 sliced oranges 1 quart Burgundy % '^'^'^ pineapple 1 cup rum Juice 2 lemons y^ cup brandy 1 cup tea infusion y^ cup Benedictine ... From The Boston Cooking-School Cook Book, 1896, page 74. | |
| Recipes for Sea Food (c. 1910s) | Cocktail. — Open |
twelve carefully and place the clams and their juice in a basin to allow any sand or to settle, then carefully remove them to another bowl and place them on ice. When ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 144. | |
| The Cook's Own Book (1832) | Cocoa |
Put into a saucepan one ounce of good cocoa and one quart of water; cover it boils, set it In the side of the fire to simmer for two hours. It is sometimes made in a ... From The Cook's Own Book, 1832, page 98. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Cocoa |
Grind one teacupful of cocoa in a coffee-mill; put it in a small bag made of very thin muslin, tie it close; put it in a pot with three half pints of boiling water and ... From Mrs. Porter's New Southern Cookery Book, 1871, page 390. | |
| Housekeeping in Old Virginia (1879) | Cocoa |
To one pint milk and one pint cold water add three tablespoonfuls grated cocoa. Boil fifteen or twenty minutes, milling or whipping as directed in foregoing recipe. ... From Housekeeping in Old Virginia, 1879, page 73. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Cocoa |
Put half a cup of broken cocoa into a pot with two quarts of water. Boil gently two hours, until reduced to one quart; or use half cocoa and half shells. Serve with ... From Mrs. Lincoln's Boston Cook Book, 1884, page 141. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cocoa |
Put one quart of milk to boil in a farina four tablespoonluls of cocoa with a little cold milk, pour it into the boiling milk, stirring all it comes to boiling-point, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 557. | |
| The White House Cook Book (1887) | Cocoa |
Six tablespoonfuls of cocoa to each pint of water, as much milk as water, sugar to taste. Rub cocoa smooth in a little cold water; have ready on the fire a pint of ... From The White House Cook Book, 1887, page 501. | |
| Aunt Babette's Cook Book (1889) | Cocoa |
Take one or two teaspoonfuls of cocoa (according to the size of the cup) and the same quantity of pulverized sugar, add two teaspoonfuls of milk or water, andmix into a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 519. | |
| Rumford Complete Cook Book (1908) | Cocoa |
2 tablespoons cocoa. 1 pint boiling water. 2 cups boiling milk. Put cocoa and sugar in a saucepan, add to them half a cup of boiling water, and cook, stirring constantly, for From Rumford Complete Cook Book, 1908, page 235. | |
| Larkin Housewives' Cook Book (1915) | Cocoa |
Scald three cups nlilk in a Larkin Double-Boiler. Mix thoroughly three tablespoons Larkin Cocoa with two tablespoons sugar, a few grains of salt and add, while stirring ... From Larkin Housewives' Cook Book, 1915, page 124. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cocoa From the Nibs |
Put a half-cup of the broken cocoa with two quarts of boiling water. Boil two hours, or until reduced to one quart, then add one pint of boiling cream, and From Mrs. Rorer's Philadelphia Cook Book, 1886, page 557. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoa Frosting |
1 cup confectioners' sugar 1 tablespoon cream or milk 1 teaspoon butter Beat white of egg, sugar and cocoa for Add flavoring, milk and melted butter. Spread on cake, when cool. From Lowney's Cook Book, Illustrated in Colors, 1907, page 305. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoa Frosting No |
1 cup confectioners' sugar 4 tablespoons strong cofiee Mix cocoa and sugar; add hot coffee. Stir over fire five Add salt and spread on cake. From Lowney's Cook Book, Illustrated in Colors, 1907, page 305. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoa Froth |
1\ tablespoons granulated \ cup Lowney's Cocoa gelatine grated rind and juice of 1 lemon I cup boiling water Soak gelatine in cold water; add boiling water. Mix cocoa, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 226. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cocoa Nibs |
is the bean deprived of its husks, and then broken into small rough pieces. is the purest and best cocoa in our markets. The shells or husks are also used to make a weak ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 556. | |
| Common Sense in the Household (1871) | Cocoa Nibs, or Shells. »J* |
1 quart of boiling water. 2 ozs. of cocoa nibs. 1 quart fresh milk. Wet the shells or nibs up with a little cold water; add to the boiling, and cook one hour and a half; ... From Common Sense in the Household, 1871, page 494. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cocoa Parfait |
2 teaspoons vanilla 4 tablespoons Lowney's Cocoa Boil sugar and water together ten minutes; pour syrup on to cocoa which has been beaten with the egg yolks; cook over ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 327. | |
| The Boston Cooking-School Cook Book (1896) | Cocoa Shells |
1 cup cocoa shells 6 cups boiling water Boil shells and water three hours; as water boils away it will be necessary to add more. Strain, and serve with milk and sugar. ... From The Boston Cooking-School Cook Book, 1896, page 70. | |
| Larkin Housewives' Cook Book (1915) | Cocoa Tea Cakes |
one-third cup one cup in singly, three eggs, add one-half cup each of Larkin Corn Starch and flour sifted with one-fourth cup cocoa, one teaspoon baking powder and ... From Larkin Housewives' Cook Book, 1915, page 74. | |
| The Cook's Own Book (1832) | Cocoa-mt |
Quarter pound Cocoa-nut grated: same of powdered sugar; three and half ounces butter; whites of six half tea-spoon of rose-water, and half glass of wine and brandy ... From The Cook's Own Book, 1832, page 205. | |
| Common Sense in the Household (1871) | Cocoa-nut |
Pie (iVo. 2). 1 lb. grated cocoa-nut. ^ " 1 glass of brandy. 2 teaspoonfuls lemon-juice. 4 eggs—white and yolks separated. 2 teaspoonfuls vanilla. Rub tlie butter and ... From Common Sense in the Household, 1871, page 364. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cocoa-nut Drops |
One pound cocoa-nut, half pound powdered sugar, and the white of one egg; work all together and roll into little balls in the hand; bake on buttered tins.—C. W. Cyphers, Minneapolis, Minn. From Buckeye Cookery and Practical Housekeeping, 1877, page 100. | |
| Gulf City Cook Book (1878) | Cocoa-nut Drops |
To a grated cocoa-nut add half the weight in sugar, and the white of one egg beaten to a stiff froth. Drop the mixture in small cakes on buttered paper, and sift sugar ... From Gulf City Cook Book, 1878, page 216. | |
| The Dixie Cook-Book (1883) | Cocoa-nut Drops |
One pound cocoa-nut, half pound powdered sugar, and the white of an egg; work all together and roll into little balls in the hand; bake on buttered tins.—C. W. Oyphers, From The Dixie Cook-Book, 1883, page 120. | |
| Directions for Cookery, in Its Various Branches (1837) | Cocoa-nut Maccaroons.—dissolve |
of loaf-sugar in a pint of water. Boil and skim it; and when no more scum rises, take it off the fire, and set it to cool. up a large cocoa-nut; skin and wash the ... From Directions for Cookery, in Its Various Branches, 1837, page 354. | |
| The Dixie Cook-Book (1883) | Cocoa-nuT Pre |
One pint milk, a cocoa-nut, tea-cup sugar, three eggs; grate cocoanut, mix with the yolks of the eggs and sugar, stir in the milk, filling the pan even full, and bake. ... From The Dixie Cook-Book, 1883, page 220. | |
| Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828) | Cocoa-nut Puddjng |
A quarter of a pound of cocoa-nut, grated. Three ounces and a half of fresh butter. The whites only of six eggs. Half a glass of wine and brandy mixed. Half a ... From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 29. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cocoa-nut Puppine |
Grate one cocoa-nut, saving the milk if perfectly sweet, boil a quart of milk, and pour upon it, adding five eggs beaten with one cup of sugar and one table-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 204. | |
| The Dixie Cook-Book (1883) | Cocoa-nut PuppIne |
Grate one cocoa-nut, saving the milk if perfectly sweet, boil a quart of milk, and pour upon it, adding five eggs beaten with one cup of sugar and one table-spoon ... From The Dixie Cook-Book, 1883, page 234. | |
| The Cook's Own Book (1832) | Cocoa-nut Sweetmeat |
(1) Cut the nut out of the shell, jvire and throw it into cold water; then grate it, andlxiil it in clarified sugar, (a pound to each jxjund of the cocoa-nut; until ... From The Cook's Own Book, 1832, page 98. | |
| The Cook's Own Book (1832) | Cocoa-nut Sweetmeat |
(2) as above, but do not boil the sugar so by a great deal; it whilst hot the yolks of six eggs; this must be served in jelly glaCOD. A cod-fish should be firm and ... From The Cook's Own Book, 1832, page 98. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cocoa-yur Pim |
One pint milk, a cocoa-nut, tea-cup sugar, three eggs; grate cocoa-nut, mix with the yolks of the eggs and sugar, stir in the milk, filling the pan even full, and bake. ... From Buckeye Cookery and Practical Housekeeping, 1877, page 191. | |
| The Boston Cooking-School Cook Book (1896) | Cocoanut Tea Cakes |
Roll puff or plain paste to one-fourth inch in thickness. Shape with a lady-finger cutter and bake on a tin sheet in a hot oven. When nearly done remove from oven, cool ... From The Boston Cooking-School Cook Book, 1896, page 553. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Coffee |
To make good strong coffee, allow for each person a heaping table spoonful of ground coffee, and a pint of water. Put your coffee into a tin pot, with a piece of fish ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 105. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Coffee |
is much better roasted in a coffee roaster, than a kettle, as the fine aromatic flavor of the coffee is preserved, which escapes in a great measure, when roasted in an ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 106. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Coffee |
Chocolate boiler. Cups without handles, for puffs and custards. Coarse dish mats, to dish up on. Coal scuttle. Covered wooden boxes, for From Jewish Cookery Book, on Principles of Economy, 1871, page 188. | |
| The Appledore Cook Book (1872) | Coffee |
,^ Put one cup of ground xoffee and one pint of cold water into the coffee-pot; set the pot on the fire and boil tei? minutes after it comes to a; then turn in a pint of ... From The Appledore Cook Book, 1872, page 202. | |
| Presbyterian Cook Book (1873) | Coffee |
Put two of ground coffee in a small lineup. Pour boiling water on it; cover and set over the; then let it settle and pour off in a cup; add sugar and cream if desired. ... From Presbyterian Cook Book, 1873, page 158. | |
| Housekeeping in Old Virginia (1879) | Coffee |
Buy Java and Laguayra mixed, two-thirds Java and onethird Laguayra, which will give a delightful aroma to the Java. Scald the pot. Then put in a teacup of coarsely ... From Housekeeping in Old Virginia, 1879, page 70. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Coffee |
1 heaping tablesp. ground coffee. 1 egg shell. 1 square inch isinglass, or 1 cup freshly boiling water. Scald the coffee-pot. Put in the coffee and isinglass. Add the ... From Mrs. Lincoln's Boston Cook Book, 1884, page 139. | |
| La Cuisine Creole (1885) | Coffee |
Old Java and Mocha are the best coffees. A coffee roaster is the best thing to roast coffee in, but an iron pot is very good; coffee should be dried gradually be¬ fore ... From La Cuisine Creole, 1885, page 245. | |
| Manual for Army Cooks (1896) | Coffee |
Into a small coffee boiler, the smallest one, put sufficient cold water for the command, allowing a good quart per man or more; add to it the coffee, ground fine (two ... From Manual for Army Cooks, 1896, page 279. | |
| Dainty Desserts for Dainty People (c. 1910s) | Coffee |
2 squares chocolate. 2 cups white sugar. 1 cup brown sugar. Soak gelatine in two tablespoonfuls cold water ten minutes. Melt chocolate in saucepan placed in larger ... From Dainty Desserts for Dainty People, c. 1910s, page 41. | |
| Home Candy Making (1889) | Coffee Balls |
Mix one tablespoonful of almond paste and one tablespoonful of fondant together, then form tiny balls or pyramids. Stand them away to harden; when hard, dip in melted ... From Home Candy Making, 1889, page 36. | |
| The Appledore Cook Book (1872) | Coffee Bolls |
Take twelve cups of flour, one of white sugar, one half of butter or lard, one of ye^st, one grated nutmeg, and three eggs. From The Appledore Cook Book, 1872, page 84. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Coffee Cakes |
Five cupsful of flour, one cupful of butter, one cupful of coffee prepared as for the table, one cupful of molasses, one cupful of sugar, one cupful of raisins, one ... From Mrs. Porter's New Southern Cookery Book, 1871, page 270. | |
| The Woman Suffrage Cook Book (1886) | Coffee Cakes |
Beat three eggs very light, add two cupfuls brown sugar, one cupful butter, one cupful sweet milk, one teaspoonfol soda, two teaspoonfuls cream of tartar. Make a ... From The Woman Suffrage Cook Book, 1886, page 93. | |
| The Boston Cooking-School Cook Book (1896) | Coffee Cakes |
1 cup scalded milk ^ cup sugar 4 yolks of eggs 2 yeast cakes. 3 eggs ^ teaspoon extract lemon oi ^ cup butter 2 pounded cardamou seeds From The Boston Cooking-School Cook Book, 1896, page 96. | |
| Modern American Drinks (1895) | Coffee Cocktail |
Fill a mixing-glass ice, add two dashes Angostura bitters, half a tablespoonful fine sugar, one fresh egg, half a jigger port wine, half a jigger brandy. Strain into a ... From Modern American Drinks, 1895, page 35. | |
| Larkin Housewives' Cook Book (1915) | Coffee Com Steirch |
- - Four tablespoons each of sugar and corn starch, one cup of left-over Larkin Coffee, one cup milk, one-fourth teaspoon salt. Mix corn starch and sugar with a little of the cold milk. From Larkin Housewives' Cook Book, 1915, page 94. | |
| The Cook's Own Book (1832) | Coffee Conserves |
to the degree a pound of sugar; take the sugar off the fire, and put it one cup of coffee; stir it alxmt until it comes to the sixth degree, that the conserve may take the sugar and dry. From The Cook's Own Book, 1832, page 322. | |
| La Cuisine Creole (1885) | Coffee Custaed |
Boil one quart of milk with five spoonfuls of white sugar. Beat four eggs separately, throw the whites into the boiling milk for two minutes and dip them out with a ... From La Cuisine Creole, 1885, page 190. | |
| The International Cook Book (1906) | Coffee Eclairs |
2214. POTAGE, VELOUTE* AU Riz Procure one pound raw chicken trimmings or bones, place in a large saucepan with one ounce butter and cook fifteen minutes, but not too ... From The International Cook Book, 1906, page 680. | |
| Gulf City Cook Book (1878) | Coffee Frozen |
Prepare the coffee as for the table; add cream and making it sweeter than for the Freeze and serve in after dinner coffee-cups. From Gulf City Cook Book, 1878, page 190. | |
| Rumford Complete Cook Book (1908) | Coffee Icing |
% cup strong, clear coffee. 2 teaspoons vanilla extract. the coffee and a dropped in cold water forms a soft ball. Cool, add the vanilla, and beat stiff enough to spread. From Rumford Complete Cook Book, 1908, page 177. | |
| Housekeeping in Old Virginia (1879) | Coffee Mange |
One cupful very strong coffee, one cupful sugar, one cupful rich cream. Dissolve half a box gelatine in two cupfuls milk, over the fire. Add the cream last, after the ... From Housekeeping in Old Virginia, 1879, page 431. | |
| Mrs. Hale's New Cook Book (1857) | Coffee Milk,—Boil |
a of coffee in nearly a pint of milk a quarter of an hour, then put in a little isinglass and let it a few minutes, and set it on the fire to grow fine. Coffee with hot ... From Mrs. Hale's New Cook Book, 1857, page 426. | |
| Rumford Complete Cook Book (1908) | Coffee Parfait |
1 cup strong coffee. 2 cups whipped cream. Cook the sugar and water till they form a thick syrup; beat the whites of the eggs and pour the boiling syrup over them. Cool, ... From Rumford Complete Cook Book, 1908, page 196. | |
| Dainty Desserts for Dainty People (c. 1910s) | Coffee Souffle |
h envelope Knox Sparkling Gelatine. 1^ cups strong boiled coffee. i cup milk. Soak gelatine in one-half cup cold coffee. Mix remaining coffee, milk and onehalf of the ... From Dainty Desserts for Dainty People, c. 1910s, page 21. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Cognac. Filter. |
891. t^ine, Peach. To 10 gallons of peach juice, pressed from the ripest fruits, add the stones, but without breaking them; dissolve 5 lbs. of sugar in the juioe^ and ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 215. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Cold Punch |
51. Arrack Punch. In makiDg 'rack punch, you ought to put two glasses (wine-glasses) of rum to three of arrack. A good deal of sugar is required; but sweetening, after ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 36. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Cold Whiskey Punch |
Rub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bowl; add the ingredients well together, pour over ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 19. | |
| The Appledore Cook Book (1872) | Com Tea |
Brown, and pound in a mortar, one cup of sweet dry corn; p'our on this two cups of boiling water, and steep fifteen minutes. This is very light and nutritious, and can ... From The Appledore Cook Book, 1872, page 162. | |
| The Good Housekeeper (1841) | Common Beer |
lons of water to.a large handfut of hops is the mle little fresh gathered spruce, or sweet fern makes the beer more agreeable, and you may allow a quart of wheat bran to ... From The Good Housekeeper, 1841, page 116. | |
| The Woman Suffrage Cook Book (1886) | Communion Wine |
Squeeze your grapes with your hands or otherwise, put in your kettle, and just let it come to aboil; then strain through a white flannel. Add to one gallon of the ... From The Woman Suffrage Cook Book, 1886, page 136. | |
| The Woman Suffrage Cook Book (1886) | Communion- Wine |
One quart of grape jelly; two quarts erf boiling water. Stir well, let it stand over night; then strain, and it is ready for use. From The Woman Suffrage Cook Book, 1886, page 137. | |
| The International Cook Book (1906) | Compote of Raspberries with Wine |
1955. BROILED DEVILLED SOFT SHELL CRABS Remove spongy parts under side points, tear off aprons, wash thoroughly and drain on a cloth twelve fresh soft shell crabs. Mix ... From The International Cook Book, 1906, page 598. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Coquette Flatteuse |
91. Color, Yellow. Mix I lb. American saffroD, cut very fine, with 1 quart of alcohol, 95 per cent.; put it in a covered jar, in a warm place, and let it stand for 8 ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 135. | |
| The Boston Cooking-School Cook Book (1896) | Cracked Cocoa |
% cup cracked cocoa 3 pints boiling water Boil cracked cocoa and water two hours. Strain, and serve with milk and sugar. If cocoa is pounded in a mortar and soaked over ... From The Boston Cooking-School Cook Book, 1896, page 70. | |
| The Picayune Creole Cook Book (1901) | Creamed Coffee |
Créme au Café. 2 Ounces of Finely Ground Coffee. 1 Pint of Milk. % Pint of Cream. Boil two ounces of finely ground and powdered coffee in one pint of milk. Add one-half ... From The Picayune Creole Cook Book, 1901, page 284. | |
| Presbyterian Cook Book (1873) | Cuebant Wine |
Mrs. J. F. E. Take one quart of juice; two of water, and three pounds of dissolve the sugar in the water; then mix all together, and fill the vessel to the brim, leaving ... From Presbyterian Cook Book, 1873, page 150. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Cuicken Sour |
In boiling chickens for salads, etc., the broth (water in which they are boiled) may be used for soup. When the chickens are to be served whole, stuff and tie in a ... From Buckeye Cookery and Practical Housekeeping, 1877, page 274. | |
| Daly's Bartenders' Encyclopedia (1903) | Curacoa Punch |
Use of in a little seltzer or water. Juice of half a lime. J pony glass of orange curacoa. i wine glass of Jamaica rum. ice, stir well with a spoon, dress with orange, ... From Daly's Bartenders' Encyclopedia, 1903, page 86. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Currant Punch |
4 cups currant juice 2 cups tea Boil sugar and water five minutes; add tea, juice, lemons and oranges sliced, and a large piece of ice. From Lowney's Cook Book, Illustrated in Colors, 1907, page 336. | |
| The Southern Cookbook (1912) | Currant Shrub |
Strip the fruit, and prepare in a jar as for jelly, strain the juice, of which put two quarts to one gallon of rum, and two pounds of lump sugar; strain through a jelly bag. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 119. | |
| Directions for Cookery, in Its Various Branches (1837) | Currant Shrub.—your |
currants must be quite ripe. Pick them from the stalks, and squeeze them through a linen bag. To each quart of juice allow a pound of loaf-sugar. Put the sugar and juice ... From Directions for Cookery, in Its Various Branches, 1837, page 397. | |
| The Virginia House-Wife (1824) | Currant Wine |
Gather full ripe currants on a dry day, pick them from the stalks, and weigh them; then crush them with your hands, leavmg none whole; for every two pounds of currants ... From The Virginia House-Wife, 1824, page 228. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Currant Wine |
Strain the currants, which should be perfectly ripe, to each quart of juice, put two of and pounds of sugar. Stir the whole well and let twenty four then skim it, and ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 108. | |
| Common Sense in the Household (1871) | Currant Wine |
Pick, stem, mash, and strain the currants, which sJiould be very ripe. To 1 quart of juice add f lb. wliite sugar. ^ pint of water. all together long and \<ell; put into ... From Common Sense in the Household, 1871, page 497. | |
| Housekeeping in Old Virginia (1879) | Currant Wine |
Put three pounds of brown sugar to every squeezed gallon of currants. Add a gallon of water, or two, if juice is scarce. It is better to put it in an old wine-cask and ... From Housekeeping in Old Virginia, 1879, page 474. | |
| Aunt Babette's Cook Book (1889) | Currant Wine |
Pick, stem and mash the currants, which must be very ripe. To two quarts of juice add two pounds of sugar and one pint of water, stir all together thoroughly, put in a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 523. | |
| The Southern Cookbook (1912) | Currant Wine |
To of carefully cleared from mould or bad, put one quart of water, bruise the former. In twenty-four hours strain the and put to every quart a pound of sugar, a good ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 115. | |
| Modern American Drinks (1895) | Cut the |
fruit into quarters, leaving the peels on, mash or crush in a jar or tub; squeeze through a strainer; mix the juice obtained with the water and sugar thoroughly, then freeze. From Modern American Drinks, 1895, page 117. | |
| Housekeeping in Old Virginia (1879) | Cwrrant Wine |
Mash the currants well and strain through a linen towel. Add a gallon of water to every gallon of juice. Allow three pounds sugar to every gallon of the mixture. Put in ... From Housekeeping in Old Virginia, 1879, page 474. | |
| Daly's Bartenders' Encyclopedia (1903) | Daly's Sunburst |
Use star champagne I pony of brandy. Add ice-cold milk; spoon well, to prevent curdling -; drop yolk of fresh cold egg in same, using care not to break yolk of egg, From Daly's Bartenders' Encyclopedia, 1903, page 114. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Danziaeb Dbofs |
1^3 oimce of essence (^Tanilla, 24 drops of oil of roses, dissolve in 2 ounces of alcohol, 95 per cent. Filter. (See No. 3.) 142. Culotte dU Pape. (Pope a Breeches.) 1 ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 148. | |
| Housekeeping in Old Virginia (1879) | Delicate Tea Cakes |
Whites of 3 eggs beaten to a froth. 1 cupful of pulverized sugar. \ cupful of sweet milk. 1 teaspoonful of almonds. ■J cupful of melted butter. — Mrs. R. From Housekeeping in Old Virginia, 1879, page 368. | |
| The Southern Cookbook (1912) | Delightful Drink |
Put two slices of lemon thinly pared into a teapot, and a little bit of the peel, and a bit of sugar, or a large spoonful of capillaire, pour in a pint of boiling water, and stop close. From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 98. | |
| Housekeeping in Old Virginia (1879) | Dewberry Cordial |
To one quart juice put one pound loaf sugar and boil these DEWBERRY CORDIAL — CHERRY CORDIAL. 471 together fifteen minutes. When cool, add one gill brandy, one ... From Housekeeping in Old Virginia, 1879, page 478. | |
| The House Servant's Directory (1827) | Directions for Cleaning Tea Trays |
is another part of your work that requires much as such articles are spoiled not being properly attended to. first place you never should pour boiling water on a tray, ... From The House Servant's Directory, 1827, page 43. | |
| The Boston Cooking-School Cook Book (1896) | Do John's Tea |
Follow recipe for making tea and serve hot, allowing three whole cloves to each cup. Sugar is added according to taste. From The Boston Cooking-School Cook Book, 1896, page 62. | |
| Modern American Drinks (1895) | Domino Punch |
Dissolve a tablespoonful fine sugar with a little water and the juice of half a lemon, add one pony of port wine, one pony brandy, a dash of maraschino. Put all in ... From Modern American Drinks, 1895, page 89. | |
| Directions for Cookery, in Its Various Branches (1837) | Drink |
it quickly while foaming. BITTERS.—Take two ounces of gentian root, an ounce of Virginia snake root, an ounce of the yellow paring of orangepeel, and half a drachm of ... From Directions for Cookery, in Its Various Branches, 1837, page 415. | |
| The Southern Cookbook (1912) | Drink |
Into a glass of cold water pour a tablespoonful of capillarie and the same of vinegar. Lemon Water, a From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 98. | |
| The Southern Cookbook (1912) | Drink |
Put a teacup full of cranberries into a cup of water, and mash them. In the meantime boil two quarts and a pint of water with one large spoonful of oatmeal, and a very ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 100. | |
| Housekeeping in Old Virginia (1879) | Dripped Coffee |
One-half pint Java coffee ground and put in the dripper. Pour over it two and one-half pints boiling water. If not strong enough, pass through the dripper a second time. — Mrs. From Housekeeping in Old Virginia, 1879, page 71. | |
| Housekeeping in Old Virginia (1879) | Dripped or Filtered Coffee |
If one quart of coffee is desired, grind three gills of coffee, put it in the filterer and pour boiling water over it. If not sufficiently strong, pour out and return to ... From Housekeeping in Old Virginia, 1879, page 71. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Dukx of Noset^jc Punch |
This is a compofiitioii worthy o£ a king, and the materials are admirably blended; the mebriatmg effisets of the spirits being deadened by the tea, whilst the jelly ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 38. | |
| The New England Cook Book (1905) | Dutch Cocoa |
with one-half cup sugar, add it to the milk; add one teaspoonful vanilla and the whites of four eggs beaten very stiff. Boil in a buttered melon pudding mould one Serve hot with a From The New England Cook Book, 1905, page 202. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Eatafia De Notaux |
311. Ratafia de Mares. (Ratafia of Blackberries.) Boil the juice of 12 lbs. of blackberries for 5 minutes, "^th 20 lbs. of sugar dissolved in 4^ gallons of water; ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 194. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Eau Akomatique |
149. Eau Archi-Episcopale. 24 cedrats. 18 ounces of lemon balm. 3 drachms'of mace. 6 ounces of angelica root. 2 drachms of reseda flowers. 2 do. jasmin do. 3 quarts of ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 150. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Eecipes for Ten Gallons Each |
105. Cordial, Maccaron, French. 22 ounces of bitter almonds. Ground to coarse powder; macerate for one week, with 6^ gallons of alcohol, 95 per cent., and 5^ gallons of ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 139. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Effervescing Draughts |
Take one quart of the juice of eith^ of &e above fruits, filter it, and boil it into a syrup, with one pound of powdered loaf-sugar. To this add one ounce and a half of ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 91. | |
| Presbyterian Cook Book (1873) | Eldeebeeey Wine |
To two quarts of berries, put two quarts of water; half an hour; strain the liquor through a hair sieve; then to every quart, put three quarters of a pound of brown ... From Presbyterian Cook Book, 1873, page 150. | |
| Directions for Cookery, in Its Various Branches (1837) | ELDER FLOWER WINE.—Take the flowers |
or blossoms of the elder tree, and strip them from the To every quart of flowers allow one gallon of water, and pounds of white sugar. Boil and skim the sugar J'.nd ... From Directions for Cookery, in Its Various Branches, 1837, page 396. | |
| Common Sense in the Household (1871) | Elderberry Wine |
8 quarts of berries. 4 quarts of boiling water poured over the berries. Let it stand twelve hours, stirring now and then. well, pressing out all the juice. Add '' 3 lbs. ... From Common Sense in the Household, 1871, page 496. | |
| Directions for Cookery, in Its Various Branches (1837) | ELDERBERRY WINE.—Gather the |
elderberries when quite ripe; put them into a stone jar, mash them with a round stick, and set them in a warm oven, or in a large kettle of boiling water till the jar is ... From Directions for Cookery, in Its Various Branches, 1837, page 395. | |
| Modern American Drinks (1895) | Electric Current Fizz |
Make a silver fizz; save the yolk of the egg and serve it in the half-shell, with a little pepper, salt, and vinegar, with the fizz. From Modern American Drinks, 1895, page 62. | |
| Aunt Babette's Cook Book (1889) | Eoyal Punch |
Take two quarts of water, three pounds of sugar, juice of six lemons, two oranges, the contents of half a can of pineapples, one wineglassful of ' brandy, and one-half ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 433. | |
| The Cook's Own Book (1832) | Eschalot Wine |
Peel, mince, and pound in a mortar, three ounces of eschalots, and infuse them in a pint of Sherry for ten then pour off the clear liquor on three eschalots, and let the ... From The Cook's Own Book, 1832, page 118. | |
| The Southern Cookbook (1912) | Excellent Ginger-wine |
Put into a very nice boiler ten gallons of water, twelve pounds and a half of lump sugar, with the of six or eight eggs well beaten and strained, mix all well while ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 115. | |
| Mrs. Hale's New Cook Book (1857) | Excellent Portable Lemonade .—Rasp |
a quarter-pound of sugar, the rind of a very fine juicy leijion, reduce it to powder, and pour on it the strained juice of the fruit. the mixture into a jar, and when ... From Mrs. Hale's New Cook Book, 1857, page 434. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Extbait D'absinthe |
197. Essence of Ginger., 2 lbs. of ground ginger. 6 gallons of alcohol, 95 per cent. 4 do. of water. Macerate for 2 weeks (see Ko. 5)^ strain, aad filter. 198. Essence ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 164. | |
| Modern American Drinks (1895) | Eye-Opener |
ice, half a tablespoonful fine sugar, juice of half a lime, one egg, one jigger old whiskey. Shake well, strain into a long thin bar-glass, fill with siphon vichy. From Modern American Drinks, 1895, page 59. | |
| Modern American Drinks (1895) | Fancy Champagne Punch |
Put into a glass pitcher or a punch-bowl a few lumps clear ice, six lumps of domino sugar, one pint Burgundy, one orange cut in thin slices, one half lemon sliced, one ... From Modern American Drinks, 1895, page 87. | |
| Modern American Drinks (1895) | Fancy Kirsch Punch |
Mix two quarts of water with two pounds of fine sugar, the juice of four lemons and one pint Kirschwasser. When the sugar is dissolved, strain the mixture into a ... From Modern American Drinks, 1895, page 92. | |
| La Cuisine Creole (1885) | Fancy Punch |
Half a tablespoonful of sugar, a little raspberry, a little lemon, lime and pineapple juice. Two parts of water to one of whiskey or brandy, and plenty of ice. Shake and ... From La Cuisine Creole, 1885, page 256. | |
| Modern American Drinks (1895) | Fedora Punch |
A tablespoonful fine sugar dissolved in a mixingglass with a little water, add the juice of half a lemon, one pony brandy, one pony Bourbon whiskey, half a pony curagoa, ... From Modern American Drinks, 1895, page 89. | |
| Modern American Drinks (1895) | Fill a |
mixing-glass one-third of ice; add a teaspoonful raspberry syrup, one fresh egg, one jigger brandy; fill with milk, shake well, and From Modern American Drinks, 1895, page 27. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Filtered Coffee |
The National Coffee-pot is so widely known as not to need description here, but the ‘‘gude wife” can improvise one equally as desirable and much simpler. Make a sack of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 118. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Filtered Coffee |
This is made in a French biggin, or any double coffeepot fitted with one or more strainers. The coffee, which is ground very fine, is placed in the strainer; this is put ... From Mrs. Lincoln's Boston Cook Book, 1884, page 140. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Filtered Coffee |
% a cup of coffee, ground About 3 tablespoonfnls of very fine. 3 cups of boiling water. tablespoonfnls of About 6 blocks of sugar. hot milk. Method.— Put the coffee into ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 211. | |
| The White House Cook Book (1887) | Filtered or Drip Coffee |
FOR each person allow a large tablespoonful of finely ground coffee, and to every tablespoonful allow a cupful of boiling water; the coffee to be one part Mocha to two ... From The White House Cook Book, 1887, page 499. | |
| The White House Cook Book (1887) | Fine 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 ... From The White House Cook Book, 1887, page 509. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Five O'clock Cocoa |
3 tablespoons cocoa A few grains salt 4 cups milk Yi, cup boiling water 2 teaspoons brandy yi teaspoon vanilla Scald milk. Mix cocoa, sugar, and salt, adding enough to ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 33. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Five-o'clock Tea |
Tea. Slices of lemon. Candied ox-heart cherries. Boiling water. Method.— Fill the tea-ball half full with tea, put the ball into the cup, with a cherry or a slice of ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 212. | |
| The White House Cook Book (1887) | Flax-seed Lemonade |
To A large tablespoonful of flax-seed, allow a tumbler and a half of cold water. Boil them together till the liquid becomes very sticky. Then strain it hot over a ... From The White House Cook Book, 1887, page 555. | |
| Common Sense in the Household (1871) | Flax-seed Lemonade. >^ |
4 tablespoonfuls flax-seed (whole). 1 quart boiling water poured upon the flax-seed. Juice of two lemons, leaving out the peel. Sweeten to taste. Steep three hours in a ... From Common Sense in the Household, 1871, page 517. | |
| The White House Cook Book (1887) | Flax-seed Tea |
UPON" an ounce of unbruised flax-seed and a little pulverized liquorice-root pour a pint of boiling (soft or rain) water, and place the vessel containing these ... From The White House Cook Book, 1887, page 555. | |
| Aunt Babette's Cook Book (1889) | Flaxseed Lemonade |
Steep three hours in a covered porcelain liued vessel five tablespoonfuls of whole flaxseed, one quart of boiling water and juice of three lemons (extract the seeds). ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 527. | |
| Gulf City Cook Book (1878) | Flaxseed Tea |
Put a tablespoonful of flaxseed in a pitcher, and pour on one pint of boiling water; let stand till it thickens, and strain. Squeeze in the juice of a lemon, and sweeten ... From Gulf City Cook Book, 1878, page 256. | |
| The Cook's Own Book (1832) | Flip |
a quart of flip: Put the ale on the to warm, and three or four eggs, with four ounces of moist sugar, a of grated nutmeg or ginger, and a quartern of good old ruin or ... From The Cook's Own Book, 1832, page 122. | |
| Daly's Bartenders' Encyclopedia (1903) | Flip |
Use medium size thin bar fresh, cold egg. i bar spoonful of sugar. 4 or 5 very small lumps of ice. and quickly, taking care to have shaker fit tightly over the glass. j ... From Daly's Bartenders' Encyclopedia, 1903, page 23. | |
| Daly's Bartenders' Encyclopedia (1903) | Flip |
J spoonful of sugar. fresh tgg. i pony of cream. small bar glass of sherry wine. Shake well in a shaker, strain into a fancy stem glass, grate a little nutmeg on • A ... From Daly's Bartenders' Encyclopedia, 1903, page 93. | |
| La Cuisine Creole (1885) | Floating Island, Without Wine |
Beat the whites of five eggs with a little currant jelly until they are quite thick. Sweeten a pint of cream, add a teaspoonful of extract, pour it in the bowl, and then ... From La Cuisine Creole, 1885, page 193. | |
| Daly's Bartenders' Encyclopedia (1903) | For a Party |
2 bottles of claret. bottle of Rhine wine. pint of Imperial Sec. \ pint of curacoa. i pound of suga'r. lemon, Strawberries, if in season. Put in pot to boil; when cool, ... From Daly's Bartenders' Encyclopedia, 1903, page 102. | |
| Daly's Bartenders' Encyclopedia (1903) | For a Party of Eight |
Use a glass pitcher. pint of Apollinaris. spoonfuls of powdered; or 6 sprigs of mint, well masticated. i pony i pony of cura'coa I pony i cucumber, save the skin to ... From Daly's Bartenders' Encyclopedia, 1903, page 110. | |
| Daly's Bartenders' Encyclopedia (1903) | For a Party of Six |
Use a glass pitcher. split of Apollinaris water. or 6 sprigs of mint, well masticated, i pony of maraschino. i pony of white curacoa. i wine glass of very pale brandy. ... From Daly's Bartenders' Encyclopedia, 1903, page 112. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Fourth of July Punch |
}/i cup water 1 can sliced pineapple, cut in pieces 2 lemons ]/2 cup raspberry syrup X cup brandy 1 pint bottle Moselle wine 1 pint bottle Apollinaris Boil sugar and ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 137. | |
| Housekeeping in Old Virginia (1879) | Fox Grape Wine |
To every bushel of fox grapes add twenty-two quarts of water. Mash the fruit and let it stand twenty-four hours. Strain through a linen or fine sieve that will prevent ... From Housekeeping in Old Virginia, 1879, page 473. | |
| Mrs. Hale's New Cook Book (1857) | French Blackberry Wine .—Boil |
gallons of ripe blackberries, 7 pounds of honey, and 6 gallons of water; strain, and leave the liquor to ferment; then boil it again, and put it intc'. a cask to ... From Mrs. Hale's New Cook Book, 1857, page 441. | |
| The Jewish Manual (1846) | French Method of Making Coffee |
Take in the proportion of one ounce of the berries to half a pint of water, and grind them at the instant of using them. Put the powder into a coffee biggin, press it ... From The Jewish Manual, 1846, page 211. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Frizzizp BEEr |
Slice dried beef thin, pour on boiling water to freshen, pour off water, frizzle beef in butter, dredge with a little flour, add from a half pint to a pint new milk in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 172. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Frozen Coffee |
4 heaping tablespoonfuls of ground coffee The coffee should be ground very fine, then put in a farina Add one quart of freshly boiled water, and steep for fifteen ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 480. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Frozen Punch |
6 lemons ^ pint of champagne gill of rum i pound of pulverized sugar YZ gill of brandy Peel the oranges and lemons, then squeeze out all the juice, liquors and is disthe ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 479. | |
| Modern American Drinks (1895) | Frozen Punches |
Certain distinctions have been made in water ices. The varieties made with fruit juice, water, and sugar only are called water ices. From Modern American Drinks, 1895, page 115. | |
| The Good Housekeeper (1841) | Fruit and Wine Stains |
Mix two teaspoonfuls of water and one of spirit of salt, and let the stained part lie in this for two minutes; then rinse in cold water. Or wet the stain with hartshorn. From The Good Housekeeper, 1841, page 120. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fruit Beverage |
Peel twelve lemons very thin, squeeze the juice over the peel and let stand two hours, then add one pound of sugar. Mash one quart of ripe raspberries with half a pound ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 52. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Cocktail |
Eemove pulp from grape fruit, and mix with shredded pineapple, bananas cut in slices and slices cut in quarters, and strawberries cut in halves, using half as much ... From The Boston Cooking-School Cook Book, 1896, page 655. | |
| Larkin Housewives' Cook Book (1915) | Fruit Juices and Beverages |
Two ounces Larkin Unsweetened Chocolate, four tablespoons sugar, one cup boiling water, few grains of three cups Scald milk. Melt chocolate in small sauce-pan placed ... From Larkin Housewives' Cook Book, 1915, page 125. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Fruit Punch |
I pineapple. pint of strawberry or 4 cups of sugar. grape juice. 3 cups of boiling water. j^ a pint of maraschino 1 cup of tea, freshly made. cherries. 5 lemons. I ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 214. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Fruit Punch |
SujBficient to serve twenty-five persons. 1 box strawberries hulled ' and cut in pieces 2 quarts Apollinaris 4 bananas cut in slices 1 pineapple shredded juice of 6 ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 335. | |
| Rumford Complete Cook Book (1908) | Fruit Punch |
Juice of 6 oranges and 2 quarts water. 4 lemons. 2 quarts Apollinaris or 2 cups sliced strawberries. other mineral water. 3 sliced bananas. 1 large pineapple, 1 cup ... From Rumford Complete Cook Book, 1908, page 235. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fruit Punch |
Of the making of punches there is no end, but I give one which slips down with ease. Put one pint of water and one pound of sugar and the chopped yellow rind of one ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 48. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Fruit Punch |
1 quart cold water 2 cups chopped pineapple 1 cup orange-juice yi cup lemon juice yi cup raspberry syrup Boil water, sugar, and pineapple twenty minutes; add fruit ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 149. | |
| Larkin Housewives' Cook Book (1915) | Fruit Punch |
Make one quart strong tea (using Larkin Mixed or Ceylon Tea) add sugar to hot tea. Make one-half gallon lemonade with six Ipmons and four oranges. The oranges may be cut ... From Larkin Housewives' Cook Book, 1915, page 126. | |
| Aunt Sammy's Radio Recipes (1927) | Fruit Punch |
1 can grated pineapple. 3 cups boiling water. 1 cup freshly made, strong tea. Juice of 6 lemons. of 10 oranges, quart grape, currant, loganberry, raspberry, or ... From Aunt Sammy's Radio Recipes, 1927, page 17. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Punch I |
1 quart cold water % cup lemon juice 2 cups sugar 2 cups chopped pineapple 1 cup orange juice Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, ... From The Boston Cooking-School Cook Book, 1896, page 73. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Punch II |
1 cup water 2 cups strawberry syrup 2 cups sugar Juice 5 lemons 1 cup tea infusion Juice 5 oranges 1 quart Apollinaris 1 can grated pineapple 1 cup Maraschino cherries ... From The Boston Cooking-School Cook Book, 1896, page 73. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Punch III |
1 cup sugar )^ cup lemon juice 1 cup hot tea infusion 1 pint ginger ale % cup orange juice 1 pint Apollinaris Few slices orange Pour tea over sugar, and as soon as sugar ... From The Boston Cooking-School Cook Book, 1896, page 73. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Punch IV |
9 oranges \% cups tea infusion 6 lemons \}^ cups sugar 1 cup grated pineapple 1 cup hot water ^ 1 cup raspberry syrup 1 quart Apollinaris Mix juice of oranges and lemons ... From The Boston Cooking-School Cook Book, 1896, page 73. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Fsaoh Ajstd Boket* |
1 lemon and 1 <»8itg6 cut In slices* 1 ounce of cloves. 1 do. allspice. Fill decanter with Santa Gruz rum. Bottle and serve out in pony glasses. As £ast as the bitters ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 83. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Ftjnoh, Bum |
294. Fiuioh, d'Orsay. 24 lemons, the yellow rinds only. 24 oranges, do. do. do. Cut; macerate for 24 hoars with 4 gallons of fourthproof brandy (see No. 5); then make a ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 190. | |
| The International Cook Book (1906) | Gelde a la Creme de Cocoa |
674. POTAGE, SOUBISE-BRETONNE Have a pint white beans soaked in fresh water for twelve hours and ready for use. Finely chop five medium-sized sound white onions, place ... From The International Cook Book, 1906, page 208. | |
| The Boston Cooking-School Cook Book (1896) | German Punch |
2 cups water 1 cup sugar 1^ cups tomatoes 3 tablespoons lemon 3 apples, cored, pared, and juice chopped Piece ginger root 3 tablespoons Maraschino Mix ingredients, ... From The Boston Cooking-School Cook Book, 1896, page 511. | |
| Modern American Drinks (1895) | Gin and Pine |
Take from the heart of a green pine log two ounces of splinters, steep in a quart bottle Tom gin for twenty-four hours, strain into another bottle. Serve same as straight gin. From Modern American Drinks, 1895, page 71. | |
| Modern American Drinks (1895) | Gin Julep |
One small lump of sugar dissolved with a little water in a long thin glass, a few sprigs of mint, stems down, ice, add one jigger of gin; mix, fruit and sprigs of mint. T4 From Modern American Drinks, 1895, page 77. | |
| Modern American Drinks (1895) | Gin Milk Punch |
Put into a large mixing-glass one tablespoonful fine sugar, add one jigger Tom gin, fill the glass ice, milk; well, strain into a long punch-glass, grate a little nutmeg on top. From Modern American Drinks, 1895, page 90. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Ginger Beer |
Take three table spoonsful of ginger, one of cream of tartar, and gently in a gallon of water, with a lemon cut in slices; sweeten it to your taste, with loaf or Havana ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 107. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Ginger Beer |
Put into any vessel two gallons of boiling water, two pounds of common loaf sugar, two ounces of best ginger (bruised), two ounces of cream of tar- From Mrs. Porter's New Southern Cookery Book, 1871, page 394. | |
| Housekeeping in Old Virginia (1879) | Ginger Beer |
One and a half ounce best ground Jamaica ginger, one and a half ounce cream of tartar, one pound brown sugar, two sliced lemons, four quarts boiling water, one-half pint ... From Housekeeping in Old Virginia, 1879, page 483. | |
| The White House Cook Book (1887) | Ginger Beer |
PUT into a kettle two ounces of powdered ginger root (or more if it is not very strong), half an ounce of cream of tartar, two large lemons, cut in slices, two pounds of ... From The White House Cook Book, 1887, page 505. | |
| The Good Housekeeper (1841) | Ginger Beer Quickly Made |
A gallon of boiling water is poured over three quarters of a pound of loaf sugar, one ounce of ginger, and the peel of one lemon; when milk-warm, the juice of the lemon ... From The Good Housekeeper, 1841, page 117. | |
| Mrs. Hale's New Cook Book (1857) | Ginger Beer Quickly Made.—A |
gallon of boiling water is poured over three-quarters of a pound of loaf-sugar, 1 ounce of ginger, and the peel of; when milk-warm, the juice of the lemon and a spoonful ... From Mrs. Hale's New Cook Book, 1857, page 431. | |
| The Virginia House-Wife (1824) | Ginger Wine |
Lo three gallons of water, put three pounds of sugar and four ounces of race ginger, washed in many waters to cleanse it; boil them together for one hour, and strain it ... From The Virginia House-Wife, 1824, page 227. | |
| Housekeeping in Old Virginia (1879) | Gkape Wine |
Take any convenient quantity of perfectly ripe grapes. Mash them so as to break all the skins, and put them in a tub or other clean vessel, and let them remain ... From Housekeeping in Old Virginia, 1879, page 472. | |
| Modern American Drinks (1895) | Glasgow Flip |
Beat up a fresh egg with one tablespoonful sugar and the juice of one lemon. Put this preparation in a long thin glass, add a lump of ice, a of imported ginger ale; mix From Modern American Drinks, 1895, page 66. | |
| Modern American Drinks (1895) | Glee Club Punch |
Put two lumps of sugar into a hot-drink glass, add a little lemon cloves, one small piece cinnamon, half-full of boiling water, add one dash brandy, fill up with warm ... From Modern American Drinks, 1895, page 91. | |
| Modern American Drinks (1895) | Golden Fizz |
The juice of half a lemon, half a tablespoonful fine sugar, the yolk of one egg, one jigger Tom gin; shake well in a mixing-glass with ice, strain into a fill with ... From Modern American Drinks, 1895, page 62. | |
| Modern American Drinks (1895) | Golden Flip |
One pony maraschino, yellow chartreuse, half a tablespoonful fine sugar, one egg; shake well in a mixing-glass half-full fine ice, strain into a fancy bar-glass, grate a ... From Modern American Drinks, 1895, page 66. | |
| Directions for Cookery, in Its Various Branches (1837) | Gooseberry Wine |
Allow three gallons of soft water (measured boiled an hour) to six gallons of gooseberries, which must be full ripe. Top and tail the gooseberries; put them, a few at a ... From Directions for Cookery, in Its Various Branches, 1837, page 393. | |
| Housekeeping in Old Virginia (1879) | Gooseberry Wine |
To every gallon of gooseberries add three pints of boiling water. Let it stand two days, then mash and squeeze out the juice, to every gallon of which add three pounds ... From Housekeeping in Old Virginia, 1879, page 474. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Grape Shrub |
Crush the grapes, put them in a stone jar and cover with good cider vinegar, and then cover the jar tightly. Press and stir the grapes frequently and let them stand ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 54. | |
| Presbyterian Cook Book (1873) | Grape Wine |
To every quart of grape juice, take one pound of sugar, Put it in jugs, filling them, and keeping out enough to supply the jugs as it works; it is done fermenting, put ... From Presbyterian Cook Book, 1873, page 149. | |
| Housekeeping in Old Virginia (1879) | Grape Wine |
Press the grapes, and when the juice settles, add two pounds of white sugar to four quarts of juice. Let it stand twenty-four hours, drain, put in a cask; do not stop ... From Housekeeping in Old Virginia, 1879, page 472. | |
| The White House Cook Book (1887) | Grape Wine |
MASH the grapes and strain them through a cloth; put the skiilS in a tub, after squeezing them, with barely enough water to cover them; strain the juice thus obtained ... From The White House Cook Book, 1887, page 503. | |
| Fifty-Two Sunday Dinners (1913) | Grape-fruit Cocktail |
Select heavy grape-fruit (weight means more pulp than rind). Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible. Remove ... From Fifty-Two Sunday Dinners, 1913, page 36. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Green Pea Sour |
Boil three pints shelled pease in three quarts of water; when quite soft, mash through a colander, adding a little water to free the pulp from the skins; return pulp to ... From Buckeye Cookery and Practical Housekeeping, 1877, page 278. | |
| Housekeeping in Old Virginia (1879) | Green Tea |
Scald the teapot, and add one-half pint boiling water to two teaspoonfuls of the best green tea. Set it where it will keep hot, but not boil. When it has drawn fifteen ... From Housekeeping in Old Virginia, 1879, page 71. | |
| Housekeeping in Old Virginia (1879) | Green Tea |
Scald the teapot. If you wish a pint of tea, put in one heaping teaspoonful tea after putting in a pint boiling water. Set this where it will keep hot, but not quite boil. — Mrs. 8. T. From Housekeeping in Old Virginia, 1879, page 72. | |
| Modern American Drinks (1895) | Gum Syrup |
To two pounds of cut-loaf sugar add one quart of boiling water, stir until dissolved, strain, and when cold it is ready for use. From Modern American Drinks, 1895, page 110. | |
| The Picayune Creole Cook Book (1901) | Gunpowder or Heno. Like Coffee, Tea |
should never be boiled. It should always be made from fresh boiling water, and never in any but an eathen or agate teapot. Tea made in earthen tea urns requires longer ... From The Picayune Creole Cook Book, 1901, page 340. | |
| Modern American Drinks (1895) | Hancock Punch |
Fill a mixing-glass half-full of fine ice, add the juice and rind of half a lime, half a tablespoonful fine sugar, one third of a jigger St. Croix rum, two-thirds of a ... From Modern American Drinks, 1895, page 91. | |
| The Dixie Cook-Book (1883) | Harp Tea Biscorr |
Two pounds of flour, one-fourth pound butfer, one salt-spoon salt, three gills milk; cut up the butter and rub it in the flour, add the galt and milk, knead dough for ... From The Dixie Cook-Book, 1883, page 41. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Harp Tea Biscurr |
Two pounds of flour, one-fourth pound butter, one salt-spoon salt, three gills milk; cut up the butter and rub it in the flour, add the salt and milk, knead dough for ... From Buckeye Cookery and Practical Housekeeping, 1877, page 28. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Hbandt Chebbibs |
407. Brandy, Angelica. Take thicli^ ^sh angelica Btems; cQt and free the stems of the leaves; wipe themdean with a lin^ cloth; maike pieces of 1 to 1| inches in length, ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 220. | |
| The White House Cook Book (1887) | Hop Beer |
TAKE five quarts of water, six ounces of hops, boil it three hours; then strain the liquor, add to it five quarts of water, four ounces of bruised ginger root; boil this ... From The White House Cook Book, 1887, page 505. | |
| Modern American Drinks (1895) | Horsford Punch |
Dissolve half a tablespoonful fine sugar with a little water in a mixing-glass, add one teaspoonful From Modern American Drinks, 1895, page 91. | |
| Modern American Drinks (1895) | Hot Apple Toddy |
One lump sugar dissolved with a little water in a hot-drink glass, add one jigger apple brandy, a piece lemon peel, a quarter of a baked apple, boiling water; grate nutmeg on top. From Modern American Drinks, 1895, page 72. | |
| Daly's Bartenders' Encyclopedia (1903) | Hot Apple Toddy |
Use large hot water \ of a small baked apple. i wine glass of apple jack. Fill the glass with hot water, mix well with a grate a little nutmeg on serve with small bar ... From Daly's Bartenders' Encyclopedia, 1903, page 59. | |
| Aunt Babette's Cook Book (1889) | Hot Beer |
To two bottles of beer allow one pint of milk, and heat each in a separate vessel. Beat the yelks of four eggs light, with half a cup of sugar. Add gradually the hot ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 526. | |
| Modern American Drinks (1895) | Hot Black Stripe |
A hot-drink glass half-full boiling water, one of rum, a small spoonful molasses; mix well and add a small piece lemon -peel. From Modern American Drinks, 1895, page 73. | |
| Modern American Drinks (1895) | Hot Brandy Sling |
Dissolve a lump of cut-loaf sugar in a hot-drink glass half-full of boiling water, add one jigger of mix, add a piece of lemon peel, grate a little nutmeg on top. From Modern American Drinks, 1895, page 73. | |
| Modern American Drinks (1895) | Hot Irish Punch |
A hot-drink full-boiling water, two lumps of cut-loaf sugar, the juice of a quarter of a lemon, one jigger of Irish whiskey; mix, and add a slice of lemon and a little grated nutmeg. From Modern American Drinks, 1895, page 74. | |
| Modern American Drinks (1895) | Hot Jamaica Rum Punch |
One lump of sugar in a hot-drink glass, add a little lemon-juice, one slice lemon, one jigger of Jamaica rum, boiling water; mix, grate a little nutmeg on top. From Modern American Drinks, 1895, page 75. | |
| Modern American Drinks (1895) | Hot Jamaica Rum Spiced |
A hot-drink glass half full of boiling water, one lump of sugar, one jigger Jamaica rum, a few cloves and a little allspice; mix, add a small piece of lemon-peel and a ... From Modern American Drinks, 1895, page 75. | |
| Modern American Drinks (1895) | Hot Kentucky Flip |
Beat up one egg with a pinch of ground cloves, the same of cinnamon, the juice of a quarter of a lemon, half a tablespoonful fine sugar, one jigger Jamaica rum; when ... From Modern American Drinks, 1895, page 75. | |
| Modern American Drinks (1895) | Hot Lemonade |
The juice of half a lemon, one-half tablespoonful fill up with hot water; -mix, add a slice of lemon. From Modern American Drinks, 1895, page 75. | |
| The Picayune Creole Cook Book (1901) | Hot Lemonade |
imonade Chaude. 6 Lemons. 2 Quarts of Water. Boil the lemons whole and unpeeled till the water is reduced to one quart. Sweeten and serve. Or proceed in exactly the same ... From The Picayune Creole Cook Book, 1901, page 337. | |
| Modern American Drinks (1895) | Hot Locomotive |
Beat up the yolk of one egg in a small saucepan one sugar, one pony of honey, four dashes orange curagoa, one and a half jiggers claret. Put on fire, let it come to the ... From Modern American Drinks, 1895, page 76. | |
| Modern American Drinks (1895) | Hot Milk Punch |
Put into a long thin punch-glass one tablespoonful fine sugar, half a jigger brandy, half a jigger St. Croix rum, hot milk; mix and grate a little nutmeg on top. From Modern American Drinks, 1895, page 76. | |
| Daly's Bartenders' Encyclopedia (1903) | Hot Milk Punch |
teaspoonful of sugar. ^ wine glass of St. Croix rum. the hot with spoon while filling; grate a little nutmeg on top, a'nd serve. From Daly's Bartenders' Encyclopedia, 1903, page 71. | |
| Gulf City Cook Book (1878) | Hot Milk-punch |
Beat together, very light, the yelks of two eggs and two table-spoonfuls of sugar; add two table-spoonfuls of sherry wine or brandy, and pour over all one pint of ... From Gulf City Cook Book, 1878, page 244. | |
| Modern American Drinks (1895) | Hot Scotch |
Dissolve one lump of cut-loaf sugar with a little hot water in a hot-drink add one Scotch whiske}^ and a small piece lemon-peel, with boiling water; mix, grate a little nutmeg on top. From Modern American Drinks, 1895, page 76. | |
| Daly's Bartenders' Encyclopedia (1903) | Hot Scotch Whiskey Punch |
I lump of loaf sugar. fill the glass with hot water. Dissolve the sugar. slice of lemon. gla'ss with Scotch whiskey. Stir with spoon, grate a little nutmeg on top, and serve. From Daly's Bartenders' Encyclopedia, 1903, page 70. | |
| Daly's Bartenders' Encyclopedia (1903) | Hot Whiskey |
Use hot whiskey glass. i lump of loaf sugar., fill the glass with hot water. Fill the glass with Whiskey, twist a piece of lemon peel on top, and serve. A warm friend ... From Daly's Bartenders' Encyclopedia, 1903, page 115. | |
| Daly's Bartenders' Encyclopedia (1903) | Hot Whiskey Punch |
i lump of loaf sugar. the hot water and dissolve the sugar. Fill up the glass with whiskey. From Daly's Bartenders' Encyclopedia, 1903, page 81. | |
| Modern American Drinks (1895) | Hot Whiskey Sling |
One lump of sugar in a hot-drink glass half-full boiling water, add one jigger of whiskey, a small piece lemon-peel; mix and grate a little nutmeg From Modern American Drinks, 1895, page 76. | |
| Simple Italian Cookery (1912) | Hot Wine |
Put into the saucepan one pint of red or white wine, the first preferred. Add two heaping of sugar, a piece of rind of lemon or orange, and a stick of cinnamon. Put it ... From Simple Italian Cookery, 1912, page 69. | |
| The Boston Cooking-School Cook Book (1896) | HoTAT to Make Tea |
3 teaspoons tea 2 cups boiling water Scald an earthern or china teapot. Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five ... From The Boston Cooking-School Cook Book, 1896, page 62. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How TO Make Beverages |
This head includes Coffee, Tea, etc., and Light Wines, Beer, etc. To many persons a really good cup of coffee at their morning meal is not only a luxury but at the same ... From Mrs. Porter's New Southern Cookery Book, 1871, page 387. | |
| Mrs. Porter's New Southern Cookery Book (1871) | How to Make Beverages |
tar, or else a lemon sliced; stir them up until tlie sugar is dissolved, let it rest until about as warm as new milk, then add two tablespoonsful of good yeast, pour on ... From Mrs. Porter's New Southern Cookery Book, 1871, page 395. | |
| Daly's Bartenders' Encyclopedia (1903) | How to Mix Tom and Jerry |
Take 18 strictly fresh eggs. Break the same into two punch bowls, the whites in one, and the yolks in the other. Then take an egg beater and beat the whites of the eggs ... From Daly's Bartenders' Encyclopedia, 1903, page 63. | |
| Modern American Drinks (1895) | How to Serve Tom and Jerry |
Put two tablespoonfuls of the above mixture into a Tom and Jerry mug: add half a jigger brandy and half a jigger rum, fill with boiling hot water or hot milk; mix well ... From Modern American Drinks, 1895, page 112. | |
| Daly's Bartenders' Encyclopedia (1903) | How to Serve Tom and Jerry |
Use a Tom and Jerry mug. 2 spoonfuls of batter. i pony glass of Jamaica rum. Fill the mug with hot water, or hot milk; spoon well, then pour the mixture from one mug to ... From Daly's Bartenders' Encyclopedia, 1903, page 50. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Huile De Jupiteb |
95 per cent.; add a syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gallons of water, filling up as it evaporates; skim, mix, filter warm. Color yellow. (See ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 170. | |
| The Virginia House-Wife (1824) | Hydromel, or Mead |
Mix your mead in the proportion of 36 oz of honey to four quarts of warm water; when the honey is completely held in solution, pour it into a cask. When fermented, and ... From The Virginia House-Wife, 1824, page 232. | |
| Mrs. Owen's Illinois Cook Book (1871) | IBrandy or Wine |
To a quarter of a pound of butter put a quarter of a pound of sugar and a gill of brandy or wine; grate half a nutmeg into it; make it hot and serve, or it may be beaten ... From Mrs. Owen's Illinois Cook Book, 1871, page 255. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Iced Coffee |
Add hot milk to black coffee, flavor with vanilla, and sweeten to taste. Chill; serve in glasses with a tablespoon of chopped ice in each glass. From Lowney's Cook Book, Illustrated in Colors, 1907, page 334. | |
| Rumford Complete Cook Book (1908) | Iced Coffee |
in Perfection 1 pint good cold coffee. 1 teaspoon ground cinnaWhipped cream mon. Cracked ice Have both coffee and milk thoroughly chilled; mix add cracked ice and, when ... From Rumford Complete Cook Book, 1908, page 234. | |
| Fifty-Two Sunday Dinners (1913) | Iced Coffee |
Follow directions for making Boiled Coffee, using four cups boiling water. Chill and serve in tall glasses filled with cracked ice; add cream and sugar. From Fifty-Two Sunday Dinners, 1913, page 97. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Iced Coffee with Orange Flavor |
One quart of strong coffee and two cups of sugar boiled together ten min¬ utes. Allow this to cool and add to each cup or glass one tablespoon of orange syrup and the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 50. | |
| The Picayune Creole Cook Book (1901) | Iced Lemonade |
Limonade Glacée. 1 Dozen Lemons. 1 Pound of Sugar. 2 Quarts of Water. Cracked Ice. Choose the finest and freshest ripe lemons. Rasp the rind with white. crushed sugar, ... From The Picayune Creole Cook Book, 1901, page 336. | |
| Housekeeping in Old Virginia (1879) | Iced Tea |
After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls green tea. If wanted for supper, do this at breakfast. At dinner time, strain, ... From Housekeeping in Old Virginia, 1879, page 72. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Iced Tea |
To ascertain the freshness of an egg without breaking it, hold it a strong light, or toward the sun, and if the yolk appears round, and the white surrounding it clear, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 266. | |
| The White House Cook Book (1887) | Iced Tea |
Is NOW served to a considerable extent during the summer months. It is of course used without milk, and the addition of sugar serves only to destroy the finer tea ... From The White House Cook Book, 1887, page 501. | |
| Aunt Babette's Cook Book (1889) | Iced Tea |
Allow a teaspoonful of tea for each cup, put the tea in a porcelain-lined or china tea-pot, and pour as much cold water on it as you require for your tea. Set this in ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 521. | |
| The Boston Cooking-School Cook Book (1896) | Iced Tea |
4 teaspoons tea 2 cups boiling water Follow recipe for making tea. Strain into glasses onethird full of cracked ice. Sweeten to taste, and allow one slice lemon to each ... From The Boston Cooking-School Cook Book, 1896, page 62. | |
| Fifty-Two Sunday Dinners (1913) | Iced Tea |
Make tea and chill. Serve in glasses filled with crushed ice, adding (if desired) one tablespoon lemon juice to each glass. Pass fine granulated (Bar) sugar. Place each ... From Fifty-Two Sunday Dinners, 1913, page 84. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Iced Tea, or Russian Tea |
Make the tea by the first receipt, strain it from the grounds, and keep it cool. When ready to serve, put two cubes of block sugar in a glass, half fill with broken tee, ... From Mrs. Lincoln's Boston Cook Book, 1884, page 136. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Icep TEa |
Prepare tea in the morning, making it stronger and sweeter than usual; strain and pour into a clean stone jug or glass bottle, and set aside in the ice-chest until ready ... From Buckeye Cookery and Practical Housekeeping, 1877, page 123. | |
| The Dixie Cook-Book (1883) | Icep Tea |
Prepare tea in the morning, making it stronger and sweeter than usual; strain and pour into a clean stone jug or glass bottle, and set aside in the ice-chest until ready ... From The Dixie Cook-Book, 1883, page 148. | |
| Modern American Drinks (1895) | Imperial Punch |
Dissolve one tablespoonful fine sugar in a mixing glass with a little water, add two jiggers claret, half a pony of maraschino, a little grated nutmeg, two thin slices ... From Modern American Drinks, 1895, page 92. | |
| Daly's Bartenders' Encyclopedia (1903) | Imperial Rum Punch |
4 quarts of Apollinaris water. pint of claret. 3 pints of Jamaica rum. pint of Medford rum. i pint of brandy. \\ pounds of sugar. Juice of io lemons. i pineapple pared ... From Daly's Bartenders' Encyclopedia, 1903, page 51. | |
| The White House Cook Book (1887) | Inexpensive Drink |
A VERY nice, cheap drink which may take the place of lemonade and be found fully as healthful is made with one cupful of pure cider vinegar, half a cupful of good ... From The White House Cook Book, 1887, page 512. | |
| Modern American Drinks (1895) | Inimitable Cocktail |
Dissolve a small lump of sugar with a water in a whiskey-glass, add one lump of ice, one dash lemon-juice, two dashes Peyschaud bitters, one jigger Tom gin. Mix with small barspoon. From Modern American Drinks, 1895, page 40. | |
| Rumford Complete Cook Book (1908) | Invalid's Tea |
1 teaspoon tea. 1 cup scalded milk. Sugar to taste. Bring the milk quickly to the scalding point and pour it over the tea. Let the two infuse four minutes, strain, and ... From Rumford Complete Cook Book, 1908, page 244. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Irish Moss Lemonade |
4 tablespoons Irish moss sugar syrup Pick over and soak moss in cold water to cover for one drain, cover with two cups cold water, and ten minutes; strain, add and syrup to taste. From Lowney's Cook Book, Illustrated in Colors, 1907, page 372. | |
| Modern American Drinks (1895) | Irish Pimch |
Fill a mixing-glass half-full of ice, add one sugar, a little water, the juice of half a lemon, one Irish whiskey; mix well, strain into a fancy bar-glass, trim with ... From Modern American Drinks, 1895, page 92. | |
| Modern American Drinks (1895) | Italian Wine Lemonade |
Dissolve one fine sugar with a little water in a long thin punch-glass, add half a pony raspberry syrup, the juice of the quarter of an the same of lemon, one dry ... From Modern American Drinks, 1895, page 81. | |
| Modern American Drinks (1895) | Jamaica Rum Flip |
Fill a mixing-glass half-full fine ice, add half a tablespoonful fine sugar, one egg, one jigger Jamaica rum; shake a fancy barServe with a little grated nutmeg on top. From Modern American Drinks, 1895, page 66. | |
| Daly's Bartenders' Encyclopedia (1903) | Jamaica Rum Sour |
J teaspoonful of in a little water or of Jamaica rum. ice. Stir well with a spoon, strain into a sour glass, put in g4 From Daly's Bartenders' Encyclopedia, 1903, page 90. | |
| Modern American Drinks (1895) | Japanese Punch |
One lump cut-loaf sugar dissolved with a hot water in a hot-drink glass, add the juice of lime, half a arrack, a the hot tea; mix and This punch is usually served with cake. From Modern American Drinks, 1895, page 92. | |
| Housekeeping in Old Virginia (1879) | JDewherrt/ Cordial |
Two quarts strained juice, one pound loaf sugar, four grated nutmegs, one-half ounce pulverized cinnamon, one-quarter ounce pulverized cloves, one-quarter ounce ... From Housekeeping in Old Virginia, 1879, page 479. | |
| Modern American Drinks (1895) | Jersey Cocktail |
One-half tablespoonful fine sugar in a thin ciderglass, add one lump of ice, two dashes Angostura bitters, one piece lemon-peel, cider. Stir well. Drink while effervescent. From Modern American Drinks, 1895, page 41. | |
| Modern American Drinks (1895) | Jersey Sour |
Mix same as Apple Brandy Sour, using half a tablespoonful fine sugar in place of gum syrup. From Modern American Drinks, 1895, page 108. | |
| Mrs. Hale's New Cook Book (1857) | JRich Raspberry Wine .—Bruise the |
finest ripe raspberries with the back of a spoon; strain them through a flannel bag into a stone jar; allow one pound of fine powdered loaf sugar to one quart of juice; ... From Mrs. Hale's New Cook Book, 1857, page 442. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Kecipes for Ten Gajxons Each |
315. Ratafia de Oillets. (Ratafia of Pinka.) 16 lbs. of pinks, the flower-leaves only. 1 ounce of Ceylon cinnamon. Ground; macerate for 2 weeks with 4 gallons of ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 195. | |
| Modern American Drinks (1895) | Kentucky Toddy |
Dissolve one lump of sugar with a little water in a Briggs House glass, add one lump of ice about the size of an egg, one piece twisted lemon peel, one From Modern American Drinks, 1895, page 111. | |
| Aunt Babette's Cook Book (1889) | Kirsch Punch |
Take two quarts of water, juice of five lemons, one pint of kirschwasser and three pounds of sugar. Mix the ingredients together and strain into your freezer. When ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 434. | |
| Modern American Drinks (1895) | Kirsch Punch |
Mix two quarts water, three pounds sugar, the juice of four lemons and one pint Kirschwasser. From Modern American Drinks, 1895, page 118. | |
| Modern American Drinks (1895) | Kirschwasser Punch |
Dissolve one tablespoonful fine sugar with a little water in a mixing-glass, add the juice of half a lemon, half a pony maraschino, one jigger Kirschwasser, fill the ... From Modern American Drinks, 1895, page 93. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Kuixed Wihb |
them together a few ndnotes; beat up nx eggs with sugar to yoor taste; poor the boiling wine on the eggs, stirring it all the time. Be careful not to pout the eggs into ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 59. | |
| Modern American Drinks (1895) | Lalla Rookh |
ice, add vanilla cordial, one-half jigger brandy, half a jigger rum, a small spoonful fine sugar, a whiskeyfull cream; into a long thin bar-glass. From Modern American Drinks, 1895, page 78. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Lemokade Tor Boltlina |
of water; mix with it i gallon of vmegar and | gi^on ox lemon-juice. Filter. 254. Lait de Vecchia, (Miit of Vecciua.) 1^ lb. of roasted cacao. • I lb. of cinnamon.. ^ ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 178. | |
| Housekeeping in Old Virginia (1879) | Lemon Beer |
Cut two large lemons in slices and put them in ajar. Add one pound white sugar and one gallon boiling water. Let it stand till cool; then add one-quarter cupful yeast. ... From Housekeeping in Old Virginia, 1879, page 483. | |
| The Virginia House-Wife (1824) | Lemon Cordial |
Cut six fresh lemons in thin slices, put them into a quart and a half of milk, boil it until the whey is very clear, then pass it through a sieve; put to this whey, one ... From The Virginia House-Wife, 1824, page 233. | |
| Directions for Cookery, in Its Various Branches (1837) | Lemon Cordial |
Pare off very thin the yellow rind of a dozen large lemons; throw the parings into a gallon of white brandy, and let them steep till next day, or at least twelve hours. ... From Directions for Cookery, in Its Various Branches, 1837, page 399. | |
| Larkin Housewives' Cook Book (1915) | Lemon Syrup or Fresh Lemonade |
Boil one cup sugar and two cups water twelve minutes, add one-third cup lemon juice to syrup. Dilute with ice-water as needed. From Larkin Housewives' Cook Book, 1915, page 126. | |
| The Cook's Own Book (1832) | Lemonade |
To a gallon of spring water add some cinnamon and cloves, plenty of orange and plenty of lemon-juice, and a bit of the peel of each; sweeten well with loaf sugar, and ... From The Cook's Own Book, 1832, page 154. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Lemonade |
Roll six lemons well, slice thin in an earthen vessel, put over them two tea-cups white sugar; let stand fifteen minutes, add one gallon water and lumps of ice, pour ... From Buckeye Cookery and Practical Housekeeping, 1877, page 122. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lemonade |
Good lemonade can be made with half a pint of lemon juice (extracted with a squeezer, and strained), three pints of water and a generous pint of sugar; Have the drink ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 395. | |
| Aunt Babette's Cook Book (1889) | Lemonade |
Roll the lemons on the table or between your hands until quite soft, say about three lemons to a quart of water; squeeze out every drop of juice; extract the seeds and ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 521. | |
| The Boston Cooking-School Cook Book (1896) | Lemonade |
1 cup sugar ^ cup lemon juice 1 pint water Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water to suit individual ... From The Boston Cooking-School Cook Book, 1896, page 72. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Lemonade |
Boil two cups of sugar and four cups water until a rich syrup is formed. Add one cup lemon juice. From Lowney's Cook Book, Illustrated in Colors, 1907, page 335. | |
| Rumford Complete Cook Book (1908) | Lemonade |
Y% pint cold water. 2 or 3 lumps of sugar. Rub the sugar over the rind of the lemon to extract a little of the flavor. Squeeze the lemon juice over the sugar, add the ... From Rumford Complete Cook Book, 1908, page 242. | |
| The Virginia House-Wife (1824) | Lemonade Iced |
Make a quart of rich lemonade, whip the whites of six fresh eggs to a strong froth; mix them well with the lemonade, and freeze it. The juice of morello cherries, or of ... From The Virginia House-Wife, 1824, page 194. | |
| Common Sense in the Household (1871) | Lemonade or Sherbert |
3 lemons to a quart of water. G tablespoonfuls of sugar. Pare the yellow peel from the lemons, and, unless you mean to use the sherbert immediately, leave it out. It ... From Common Sense in the Household, 1871, page 498. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Lemonade Powders |
228. Soda Nectax. (Use large tumbler.) Jxdce of 1 lemon. f tumblerful of water. Powdered white sugar to taste. J small teaspoonful of carbonate of soda. Strain the juice ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 90. | |
| The Cook's Own Book (1832) | Lemonade Transparent. the |
peel of fourteen lemons having been soaked in two quarts of water hours, their juice, one pound and a half of sugar, and a quart of white wine, are to be added; a quart ... From The Cook's Own Book, 1832, page 154. | |
| The House Servant's Directory (1827) | Lemonade Water of a Delicious Flavour |
Dissolve one pound of loaf sugar in two quarts of water, grate it the yellow of five lemons, then mix in twelve drops of essential oil of sulphur, when going to mix your ... From The House Servant's Directory, 1827, page 111. | |
| Directions for Cookery, in Its Various Branches (1837) | Lemonade. — Take |
and under your hand on the table to increase the quantity of juice. Then cut and squeeze them into a pitcher, and mix the juice and To half a juice you may allow a pint ... From Directions for Cookery, in Its Various Branches, 1837, page 404. | |
| The Boston Cooking-School Cook Book (1896) | Lenox Punch |
2 cups water 1 cup orange juice ^ cup sugar }^ cup lemon juice ^ tumbler currant jelly 2 bottles ginger ale Ice }{ cup brandy Make a syrup by boiling sugar and water ... From The Boston Cooking-School Cook Book, 1896, page 511. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Liecirks Foa Ten Gallons Each |
filter and fill it in soda-water bottles; add to each bottle ^ drachiu of bicarbonate of soda in pieces; cork and string. 257. I«0monade, Plain, in Powcler, (For Ten ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 179. | |
| Rumford Complete Cook Book (1908) | Lime Punch |
8 cubes sugar. \y 2 cups water. Juice of 2 oranges. Cracked ice. Juice of 2 limes. Slice of pineapple. 2 crystallized cherries. Rub the cubes of sugar over the rind of ... From Rumford Complete Cook Book, 1908, page 237. | |
| The White House Cook Book (1887) | Linseed Tea |
PUT one tablespoonful of linseed into a stewpan with half a pint of cold water; place the stewpan over a moderate fire, and when the wateris quite warm, pour it off, and ... From The White House Cook Book, 1887, page 560. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Liqiteub Db Gannsllb |
4 ounces of dnnamon. 64 grains of vanilla.' Ground; macerate for 24 lionrs with 3 gallons oi alcohol, 95 per cent, (see No. 5), and 3^ gallons of water; distil from off ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 180. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Liqueur De Eoses |
269. Liqueur de Mellisso. (Spirit of Lemon Balm.). I an ounce of oil of lemon balm, dissolved in 3 gallons of alcohol, 95 per cent.; add 24 lbs. of sugar, dissolved in ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 182. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Mabasquin X>s Isajestt |
dSpereent. Filter. (Oneoiiiioe of tu&etiire of ^anah &on may do welL) 275. Lovage. 8 gallons of Hdland gin are mixed with one gallon of syrup, a tincture made of 4 lbs. ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 184. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Making Coffee |
“‘One for the pot” and a heaping table-spoon of ground coffee for each person, is the usual allowance. Mix well, either with a part or the whole of an egg and enough ... From Buckeye Cookery and Practical Housekeeping, 1877, page 118. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Making Tea |
“Polly put the kettle on, and we’ll all take Tea.’’ Of all ‘‘cups that cheer” there is nothing like the smoking-hot cup of tea, made with boiling water, in a thoroughly ... From Buckeye Cookery and Practical Housekeeping, 1877, page 119. | |
| The International Cook Book (1906) | Malaga Punch |
Roast Partridges, sur Canape's (97) Pistachio Parfait (2042) 2742. CONSOMM£, PIEDMONTAISE Prepare a consomme (No. 52), strain it through a cheesecloth into another ... From The International Cook Book, 1906, page 861. | |
| The Dixie Cook-Book (1883) | Maxine CoFFEE |
“One for the pot” and a heaping table-spoon of ground ceffee for each person, is the usual allowance. Mix well, either with a part or the whole of an egg (or codfish ... From The Dixie Cook-Book, 1883, page 142. | |
| The Dixie Cook-Book (1883) | Maxine Tea |
“Polly, put the kettle on, and we’ll all take Tea.” Of all ‘‘cups that cheer,” there is nothing like the smoking-hot cup of tea, made with boiling water, in a thoroughly ... From The Dixie Cook-Book, 1883, page 144. | |
| The Cook's Own Book (1832) | Mead |
(2) One part of honey is dissolved in three parts of water, and boiled over a moderate fire till it is reduced to two-thirds of the quantity. It is then skimmed, and pit ... From The Cook's Own Book, 1832, page 161. | |
| The New England Cook Book (1905) | Mead.—Mix |
six gallons six of strained honey; add the yellow rind of two large lemons, pared thin, and the whites of three eggs beaten to a froth. Mix well and boil three-quarters ... From The New England Cook Book, 1905, page 298. | |
| Directions for Cookery, in Its Various Branches (1837) | Mead.—to |
gallon put five pounds of strained honey, (the water must be hot when you add the honey,) and it quarters of an hour, skimming it Then put in some hops tied in a thin ... From Directions for Cookery, in Its Various Branches, 1837, page 397. | |
| Modern American Drinks (1895) | Medford Rum Punch |
Dissolve a tablespoonful fine sugar with a little water in a mixing-glass, add the of fill the glass half-full fine ice, add one jigger Medford rum; mix into fancy bar ... From Modern American Drinks, 1895, page 94. | |
| The White House Cook Book (1887) | Methelin, or Honey Wine |
THIS is a very ancient and popular drink in the north of Europe. To some new honey, strained, add spring water; put a whole egg into it; boil this liquor till the egg ... From The White House Cook Book, 1887, page 504. | |
| Modern American Drinks (1895) | Mikado Punch |
Put into a mixing-glass one tablespoonful sugar, dissolve it with a little water, fill the glass ice, add the juice of half a half a jigger brandy, half a jigger St. ... From Modern American Drinks, 1895, page 94. | |
| Daly's Bartenders' Encyclopedia (1903) | Milk and Seltzer |
Use a medium size the seltzer and the balance with milk; always put the milk in last, as it will save time, for if the milk is put in first the foam will run over the ... From Daly's Bartenders' Encyclopedia, 1903, page 96. | |
| Aunt Babette's Cook Book (1889) | Milk Lemonade |
Dissolve in one quart of boiling water two cups of granulated sugar, add three-fourths of a cup of lemon juice, and lastly, one and a half pints of boiling milk. Drink ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 524. | |
| The Cook's Own Book (1832) | Milk Punch |
Pare six oranges, and six as possibly can, after with sugar to obtain the Steep the peels in a of rum or brandy, stopped close for four and twenty Squeeze the fruit on ... From The Cook's Own Book, 1832, page 332. | |
| The Jewish Manual (1846) | Milk Punch |
Put into a quart of new milk the thinly pared rind of a lemon, and four ounces of lump sugar; let it boil slowly, remove the peel, and stir in the yolks of two eggs, ... From The Jewish Manual, 1846, page 213. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Milk Punch |
Take two spoonsful of brandy, a little sugar, and half a tumbler of hot water; fill it up with milk, and grate in a little nutmeg. From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 150. | |
| Housekeeping in Old Virginia (1879) | Milk Punch |
Pour two tablespoonfuls good brandy into six tablespoonfuls milk. Add two teaspoonfuls ground loaf sugar and a little grated nutmeg. An adult may take a tablespoonful of ... From Housekeeping in Old Virginia, 1879, page 489. | |
| The White House Cook Book (1887) | Milk Punch |
ONE pint of milk made very sweet; a wine-glassful of brandy or rum, well stirred together; grate a little nutmeg over the top of the glasses. Serve with a straw in each glass. From The White House Cook Book, 1887, page 508. | |
| Aunt Babette's Cook Book (1889) | Milk Punch |
Stir together one tumbler of sweetened milk and two tablespoonfuls of best brandy. Give only a few swallows at a time. You may add an egg beaten light, then you have "Egg Punch." From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 528. | |
| Modern American Drinks (1895) | Milk Punch |
Fill a large mixing-glass one-third of ice, add one tablespoonful fine sugar, half a jigger brandy, half a jigger St. Croix rum, milk; shake into a long thin punchglass, ... From Modern American Drinks, 1895, page 94. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Milk Punch |
I cup fresh milk 2 tablespoons brandy or whiskey Sweeten milk to taste, add salt and liquor, and pour from one tumbler to another until frothy. From Lowney's Cook Book, Illustrated in Colors, 1907, page 372. | |
| Mrs. Hale's New Cook Book (1857) | Milk Punch .—Grate |
G oranges and 6 lemons with; pare them very thinly, and steep the peel for a day in a bottle of rum or brandy; squeeze the oranges and lemons upon 2 pounds of loaf ... From Mrs. Hale's New Cook Book, 1857, page 437. | |
| La Cuisine Creole (1885) | Milk Punch as a Restorative |
Take a large tumbler (it should hold a pint), half fill it with chopped ice, add to it a large tablespoonful of white sugar, beat it a little with the ice, then pour on ... From La Cuisine Creole, 1885, page 237. | |
| Directions for Cookery, in Its Various Branches (1837) | Milk Punch.—what |
is commonly called milk pjinch, is a mixture of brandy or rum, sugar, milk and nutmeg, withwithout either lemon juice or water. It is taken cold with a lump of ice in ... From Directions for Cookery, in Its Various Branches, 1837, page 405. | |
| Gulf City Cook Book (1878) | Milk-punch.—no |
One glass of fresh milk (must be very or it curdle), one egg beaten very light, with one table-spoonful Mix with the egg and sugar one table-spoonful of brandy; pour on ... From Gulf City Cook Book, 1878, page 244. | |
| The Virginia House-Wife (1824) | Mint Cordial |
Pick the mint early in the morning, while the dew is on it, and be careful not to bruise it; pour some water over it and. drain it; put two handsful into a pitcher with ... From The Virginia House-Wife, 1824, page 231. | |
| Gulf City Cook Book (1878) | Mint Cordial |
After the mint is washed, bruise it slightly, and put in a stone jar or other vessel and cover it with whisky. Let it stand twenty-four hours; then strain, and to a ... From Gulf City Cook Book, 1878, page 248. | |
| Housekeeping in Old Virginia (1879) | Mint Cordial |
Pick the mint early in the morning while the dew is on it. Do not bruise it. Pour some water over it, and then drain it off. Put two handfuls in a pitcher with a quart ... From Housekeeping in Old Virginia, 1879, page 480. | |
| Rumford Complete Cook Book (1908) | Mint Cordial |
1 large bunch of mint. Juice of 1 orange. 1 pound sugar. 1 cup pineapple juice. Pick the leaves from the stalks of the mint, crush the leaves thoroughly, add the lemon ... From Rumford Complete Cook Book, 1908, page 237. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Mint Julep |
dients of the real mint julep are as follows. I learned how to make them, and succeeded pretty well. Put into a tumbler about a dozen sprigs of the tender shoots of ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 49. | |
| Modern American Drinks (1895) | Mint Julep |
Half a tablespoonful fine sugar dissolved in a a water, add a few sprigs of mint, stems down, fill the glass with fine ice, add half a jigger of brandy, half jigger rum; ... From Modern American Drinks, 1895, page 78. | |
| The Boston Cooking-School Cook Book (1896) | Mint Julep |
1 quart water 1 cup orange juice 2 cups sugar Juice 8 lemons 1 pint claret wine !}{ cups boiling water 1 cup strawberry juice 12 sprigs fresh mint Make syrup by boiling ... From The Boston Cooking-School Cook Book, 1896, page 72. | |
| Daly's Bartenders' Encyclopedia (1903) | Mint Julep |
Use small spoonful of sugar. \ wine glass of ioo 4 or of fresh mint; press them well in the sugar and seltzer until the flavor of the mint is extra'cted. i| glasses the ... From Daly's Bartenders' Encyclopedia, 1903, page 106. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Mint Julep No |
1 bunch mint juice 6 lemons 2 cups ice water Chop mint; add ice water; let stand over night. sugar and water;; add lemon juice and mint water. Serve with crushed ice; ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 336. | |
| Common Sense in the Household (1871) | Mint Julep. »J« |
Some sprigs of green mint, slightly bruised in a tumbler with a teaspoon. Put in a generous teaspoonful of white; add gradually, stirring and rvibbing lightly, enough ... From Common Sense in the Household, 1871, page 521. | |
| Modern American Drinks (1895) | Mississippi Punch |
In a mixing-glass one tablespoonful fine sugar, dissolve in a little water, add juice of half a lemon, half a jigger Bourbon whiskey, half a jigger Jamaica rum, one ... From Modern American Drinks, 1895, page 94. | |
| Modern American Drinks (1895) | Mix the |
strained juice with the sherbet and freeze. Just before the punch is to be served add and mix into it one-half pint of old Jamaica rum and one of champagne for every two ... From Modern American Drinks, 1895, page 120. | |
| The Virginia House-Wife (1824) | Molasses Beer |
Put five quarts of hops, and five of wheat T bran, into fifteen gallons of water; boil it three or four hours, strain it, and pour it into a cask with one head taken ... From The Virginia House-Wife, 1824, page 233. | |
| Directions for Cookery, in Its Various Branches (1837) | Molasses Beer.—to |
six quarts add two quarts of West India molasses; half a pint of the best brewer's; two table-spoonfuls of ground; and one tablespoonful of cream of tartar. all Let ... From Directions for Cookery, in Its Various Branches, 1837, page 392. | |
| Modern American Drinks (1895) | Mulled Ale |
For each glass take the yolk of one egg, half a sugar, and one cream or milk; beat until quite smooth. From Modern American Drinks, 1895, page 59. | |
| Housekeeping in Old Virginia (1879) | Mulled Cider |
To one quart cider take three eggs. Beat them light and add sugar according to the acidity of the cider. When light, pour the boiling cider on, stirring briskly. Put ... From Housekeeping in Old Virginia, 1879, page 483. | |
| Rumford Complete Cook Book (1908) | Mulled Cider |
1 quart cider. 2 inches stick cinnamon. y2 teaspoon whole allspice. 3 eggs, well beaten. Boil together the cider and spices for three minutes; add carefully to the ... From Rumford Complete Cook Book, 1908, page 238. | |
| The Jewish Manual (1846) | Mulled Wine |
Boil a little spice, cinnamon, ginger, and cloves, in water, till the flavor is gained, then add wine, as much as may be approved, sugar and nutmeg; a strip or two of ... From The Jewish Manual, 1846, page 212. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Mulled Wine |
Take a bottle of Madeira or sherry wine, a pint and a half of water, and put it to boil in a teakettle; while the wine is boiling, beat up the yolks of | twelve eggs, ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 150. | |
| Presbyterian Cook Book (1873) | Mulled Wine |
Beat together one egg; one glass of wine, and one tablespoonful of sugar; add to it one half pint of boiling water; stir all the time to prevent curdling; pour it into a ... From Presbyterian Cook Book, 1873, page 157. | |
| The National Cookery Book (1876) | Mvulleed Wine for the Sick |
pice in water for about ten minutes, or till it is reduced to about a wineglassful. Beat two tablespoonfuls of sugar with the yolk of an egg; then adda winglassful of ... From The National Cookery Book, 1876, page 297. | |
| Modern American Drinks (1895) | National Punch |
Fill a mixing-glass half-full of fine ice, add the juice of a one of sugar, half a one jigger Rhinewine; mix Serve on ice in a long punchglass, ornament with fruit, ... From Modern American Drinks, 1895, page 95. | |
| Housekeeping in Old Virginia (1879) | Native Grape Wine |
Pick all the perfect grapes from the bunches, wash them and pack them down in a wooden or stone vessel. Pour over them 20* 466 GOOSEBERKT WINE~OUEEANT WINE. boiling ... From Housekeeping in Old Virginia, 1879, page 473. | |
| Modern American Drinks (1895) | New Orleans Fizz |
Half a tablespoonful fine sugar, the juice of half a small lemon, one jigger Tom gin; shake in a mixing-glass half-full fine ice, then add half a jigger milk or cream, ... From Modern American Drinks, 1895, page 63. | |
| La Cuisine Creole (1885) | New Orleans Toddy |
One lump of sugar, one tablespoonful of water, one wineglassful of whiskey or brandy, one lump of ice. Use small bar glass. From La Cuisine Creole, 1885, page 256. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | No Bbomes Fob Tsv Qallom Each |
28, Aqua Persicaxia. (Perafaot w«fc«.y 6| ounces of ground common cinnamon. 6} pounds of ground peaoh-kemels. 7 pihts of alcohoL 20 pints of water. Distil the 1 pints of ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 115. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Noope Sour |
Add noodles to beef or any other soup after straining; they will cook in fifteen or twenty minutes, and are prepared in the following manner: To one egg add as much ... From Buckeye Cookery and Practical Housekeeping, 1877, page 276. | |
| La Cuisine Creole (1885) | Not Turn Sour |
Take two teacupfuls of corn, parch it thoroughly, being careful not to burn it; add a good handful of hops; boil in water enough to cover well, for an hour and a half. ... From La Cuisine Creole, 1885, page 129. | |
| The White House Cook Book (1887) | Noyeau Cordial |
To ONE gallon of proof spirit add three pounds of loaf sugar and a tablespoonful of extract of almonds. Mix well together and allow to stand forty-eight hours; covered ... From The White House Cook Book, 1887, page 508. | |
| The Kansas Home Cook-Book (1874) | Oat Meal Tea |
Two tablespoons raw oat meal to ore quart water, stand for two in a then drain off as it is wanted. From The Kansas Home Cook-Book, 1874, page 259. | |
| Daly's Bartenders' Encyclopedia (1903) | Old-fashioned |
GIN Use a gin glass. 1-3 of a glass of water. J spoonful of the 2 or 3 dashes of bitters (Angostura). i small lump of ice. 2-3 glass of gin. Twist a piece of lemon peel ... From Daly's Bartenders' Encyclopedia, 1903, page 29. | |
| Modern American Drinks (1895) | Old-Fashioned Brandy Cocktail |
Crush a small lump of sugar in a whiskey-glass with a very little water, add one lump dashes bitters, a small piece-lemon peel, one jigger Stir with small bar-spoon. From Modern American Drinks, 1895, page 37. | |
| Daly's Bartenders' Encyclopedia (1903) | Old-fashioned Whiskey |
Use a whiskey 1 lump of loaf sugar dissolved in of water. 2 or 3 dashes of bitters (Angostura). 1 small lump of ice. J wine glass of whiskey. Twist a piece of lemon peel ... From Daly's Bartenders' Encyclopedia, 1903, page 38. | |
| Mrs. Hale's New Cook Book (1857) | Omelets (for Breakfast or Tea.)—Take |
of cold boiled Mix with 2 eggs well beaten, a little 1 pint of milk, and flour enough a batter not very From Mrs. Hale's New Cook Book, 1857, page 424. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Onton Sour |
Fry brown in butter eight sliced onions with a table-spoon flour, put in a tin pail, and stir in slowly four or five pints boiling milk (or part water), set in kettle of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 277. | |
| La Cuisine Creole (1885) | Orange and Lemon Wine |
Take the outer rind of one hundred oranges pared, so that no white appears; pour upon them ten gallons of boiling water, let it stand ten hours and keep slightly warm. ... From La Cuisine Creole, 1885, page 232. | |
| Modern American Drinks (1895) | Orange Punch |
Dissolve one tablespoonful fine sugar with a little water in a mixing-glass, add the juice of half an orange, the of lime, one eau de vie d 'oranges or glass with ice; ... From Modern American Drinks, 1895, page 95. | |
| The International Cook Book (1906) | Orange Punch |
Roast Chicken (290) Romaine Salad (214) 1225. CREME AURORE Open a pint can green asparagus tips, drain and save the liquor Place the tips in a saucepan with half ounce ... From The International Cook Book, 1906, page 375. | |
| The Cook's Own Book (1832) | Orange Shrub |
Put ten of crushed sugar to two gallons of water, it until the sugar be dissolved; skim it well, and put it tub; cold, pour it into a barrel; add three quarts of Jamaica ... From The Cook's Own Book, 1832, page 334. | |
| Housekeeping in Old Virginia (1879) | Orange Wine |
One gallon juice of sour oranges, four gallons water, twenty pounds sugar. Boil it and clarify with the whites of two eggs; skim the liquid till the scum has ... From Housekeeping in Old Virginia, 1879, page 475. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Osbms Ds Fiobes |
132. Creme de Mooha. (OoffeeGream^ 32 ounces of Mocha coffee roasted and ground, macerate for 24 hours with 3^ gallons of alcohol, 95 per cent., add d| gallons of water ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 146. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Oubbant Sbsub |
153. Soda Negus. A most refreshing and elegant beverage, particularly for those who do not take punch or grog after supper, is thus made: Pat half a pint of port wine, ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 68. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Oxfobd Punch |
dy, one of white wine, and one of milk, and one pound and a quarter of sugar. Let it be mixed, aud then covered for twenty-four hours, strain through a jelly-bag till ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 39. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Oxra Sour |
Take a nice joint of beef filled with marrow, one gallon water, one onion cut fine, two sprigs parsley, half a peck of okra, one quart tomatoes; boil the meat six hours, ... From Buckeye Cookery and Practical Housekeeping, 1877, page 276. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Pea Sour |
Two quarts of good stock, one quart split pease, or green pease, one teaspoon white sugar; soak the pease, if split, over night, and then boil tender in just enough ... From Buckeye Cookery and Practical Housekeeping, 1877, page 277. | |
| The Virginia House-Wife (1824) | Peach Cordial |
Gather ripe clingstone peaches, wipe off the down, cut them to the stone in several places, and put them in a cask; when filled with peaches, pour on as much peach ... From The Virginia House-Wife, 1824, page 230. | |
| Directions for Cookery, in Its Various Branches (1837) | Peach Cordial.—take |
the ripest and most juicy free-stone you can procure. the stones, and quarter them without paring. Crack the stones, and extract the kernels, which must be blanched and ... From Directions for Cookery, in Its Various Branches, 1837, page 401. | |
| Modern American Drinks (1895) | Peach Punch |
Put a a peach, either fresh or canned, one tablespoonful fine sugar, the juice of one-fourth of a lemou, one jigger brandy, ice; mix well. From Modern American Drinks, 1895, page 95. | |
| Simple Italian Cookery (1912) | Peaches with Wine |
Take four very ripe peaches, cut them in two, take out the stones, peel them, and cut them in thin slices. Put them in a bowl and cover them up until wanted. Put in a ... From Simple Italian Cookery, 1912, page 69. | |
| Modern American Drinks (1895) | Phosphate Lemonade |
fine sugar, one tablespoonful acid phosphate in a mixing-glass; fill half-full fine ice, fill with water; shake well, trim with fruit in season. Serve straws or strain. From Modern American Drinks, 1895, page 80. | |
| The Boston Cooking-School Cook Book (1896) | Pineapple Lemonade |
1 pint water 1 quart ice-water 1 cup sugar 1 can grated pineapple Juice 3 lemons Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, ... From The Boston Cooking-School Cook Book, 1896, page 72. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Pineapple Lemonade |
Pare, eye and grate a large ripe pine' apple; add the strained juice of four lemons and a syrup made by boiling to¬ gether for four minutes one pound of sugar and one ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 52. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Pineapple Punch |
To make a fascinating violet-tinted punch of delicate flavor, put one cup of grated pineapple with one pint of water, cook for fifteen minutes. Strain through ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 46. | |
| Modern American Drinks (1895) | Plain Lemonade |
The juice of one lemon in a mixing-glass half ice, add one tablespoonful fine sugar, and serve with straws, or strain to suit customer. From Modern American Drinks, 1895, page 80. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Plain Tea Cakes |
Stir together half a tea cup of butter, two of sugar, in a tea cup of milk a tea spoonful of saleratus dissolved in it, add one half of a grated nutmeg, and flour enough ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 67. | |
| La Cuisine Creole (1885) | Plain Tea Cakes |
Half a cup of butter, or a large spoonful of lard, one and a half cups of sugar, one teacupful of milk, one teaspoonful of soda, seven cupfuls of sifted flour. Roll thin. From La Cuisine Creole, 1885, page 171. | |
| Chinese-Japanese Cook Book (1914) | Plums, Sour and Sweet |
Have a sirup made of half a cupful of water, two cupfuls of sugar, a quarter cupful of vinegar, and half a teaspoonful of mixed spices, ground. When it is boiling drop ... From Chinese-Japanese Cook Book, 1914, page 109. | |
| La Cuisine Creole (1885) | Pocket Books, for Tea. Very Much Liked |
Take a cnp of light and warm yeast, a cup of warm, sweet milk, two eggs beaten, a cup of sugar, a spoonful of grated orange peel and nutmeg; add to this, flour enough to ... From La Cuisine Creole, 1885, page 142. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Poet Wine Negus |
160, Brandy Flip. OTse nuB bar gitM.) 1 teaspoonfal of sugar. Fill the tumbler one-third full of hot water, mix, and place a toasted cracker on top, and grate nutmeg ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 67. | |
| Modern American Drinks (1895) | Poland Punch |
Squeeze the juice of half a lemon into a mixing glass, add one tablespoonful fine sugar, one jigger fill the glass with ice; shake well; into a Poland water. From Modern American Drinks, 1895, page 96. | |
| Modern American Drinks (1895) | Port Wine Negus |
is simply a hot port. Take one lump of sugar in a hot-drink glass, add one jigger port wine, fill with hot water; mix, grate nutmeg on top. From Modern American Drinks, 1895, page 82. | |
| Daly's Bartenders' Encyclopedia (1903) | Porter Sangaree |
2 spoonfuls of sugar dissolved in water. 3 or 4 lumps of ice. porter, well, and grate nutmeg on top. From Daly's Bartenders' Encyclopedia, 1903, page 55. | |
| Common Sense in the Household (1871) | Prepaked Cocoa. Ji^ |
1 quart of watei', boiling. 2 ozs. prepared cocoa—Baker's is best. Make as you do chocolate—only boil nearly an hour before you add the milk, afterward heating almost to ... From Common Sense in the Household, 1871, page 494. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Prepared Cocoa |
This ground cocoa comes in many forms, and some are recommended to be prepared at the table; but all kinds are better boiled one minute in a very little water, the same ... From Mrs. Lincoln's Boston Cook Book, 1884, page 141. | |
| Modern American Drinks (1895) | Presidential Punch |
Beat up the yolks of two eggs with two tablespoonfuls sugar, add two jiggers of brandy and the juice of half a lemon; mix well; divide into two hot-drink tumblers, fill ... From Modern American Drinks, 1895, page 96. | |
| Gulf City Cook Book (1878) | Prince Regent Punch |
Six quarts of water, one quart of strong green tea, two dozen lemons sliced, one gallon of whisky, one of curacoa cordial, two pine-apples sliced, and two pounds of ... From Gulf City Cook Book, 1878, page 246. | |
| Directions for Cookery, in Its Various Branches (1837) | Punch |
Roll twelve fine lemons under your hand on the table pare off the yellow rind very thin, and boil it in a gallon of water till all the flavour is drawn out. Break up ... From Directions for Cookery, in Its Various Branches, 1837, page 404. | |
| Rumford Complete Cook Book (1908) | Punch |
x/2 cup maraschino cordiaL 1 cup slightly crushed raspberries or strawberries. Cracked ice. Pour the tea (hot) over the sugar, then when cold add the fruit, water, ... From Rumford Complete Cook Book, 1908, page 236. | |
| The Southern Cookbook (1912) | Punch |
Fare six oranges, and six lemons as thin as you can, grate them after with sugar to get the flavor. Steep the peels in a of rum or stop twenty-four Squeeze the fruit on ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 118. | |
| Dainty Desserts for Dainty People (c. 1910s) | Punch |
5 tablespoonful rum. 1 cup champagne, i cup brandy. Soak gelatine in two tablespoonfuls of cold water five minutes. Make a syrup by boiling the remaining water and sugar ... From Dainty Desserts for Dainty People, c. 1910s, page 27. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Punch a la Nantes |
2 pounds of rhubarb. i cup of sugar. I pint of water. i cup of orange juice. 1 bay leaf. J^ a cup of lemon juice. % a cup of ginger syrup. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 214. | |
| Aunt Babette's Cook Book (1889) | Punch Extract |
Boil two pounds of cut loaf sugar with two cups of water. When clear add the juice of four lemons, and when cold add a bottle of arrack. In serving take one part punch ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 526. | |
| The Epicurean (1894) | Punch Granit au Cafe |
For ten persons put one quart of vanilla ice cream into a freezer and mix in with it three Italian meringue egg-whites (made with three beaten egg-whites and two gills ... From The Epicurean, 1894, page 900. | |
| The Boston Cooking-School Cook Book (1896) | Punch Hollandaise |
4 cups water Rind one lemon 1% cups sugar 1 can grated pineapple ^ cup lemon juice ^ cup brandy 2 tablespoons gin Cook sugar, water, and lemon rind fifteen minutes, add ... From The Boston Cooking-School Cook Book, 1896, page 511. | |
| The Cook's Own Book (1832) | Punch or Puddings |
the oranges, and the juice from the pulp into a large pot; it up with a pound and a half of fine sugar pint of juice; it let it, and it Obs. makes a mellow-flavored ... From The Cook's Own Book, 1832, page 150. | |
| The International Cook Book (1906) | Punch, Prunelle |
3096. CREAM OF RICE AU CERFEUILLES Thoroughly wash and drain a half pound rice and place in saucepan with two and a half quarts broth (No. 701). Add a finely sliced ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Punch. Chartreuse |
Roast Partridge, Bread Sauce (97) 3008. CREAM OF CHICKEN, FRANCAISE Cut off head and feet and neatly draw and wipe a very small fowl. Place in saucepan with one each ... From The International Cook Book, 1906, page 900. | |
| Presbyterian Cook Book (1873) | Quince Cordial |
Grate the quinces, and strain them through a flannel bag. To every three quarts of juice add one quart of brandy; two pounds of sugar; spice if you wish; tight; keep in a cool place. From Presbyterian Cook Book, 1873, page 152. | |
| Directions for Cookery, in Its Various Branches (1837) | QUINCE CORDIAL.—Take the finest and |
ripest quinces you can procure, wipe them clean, and cut out all the defective parts. Then grate them into a tureen or some other large vessel, leaving out the seeds and ... From Directions for Cookery, in Its Various Branches, 1837, page 400. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Quincs Liqu£us |
with clarified syrup, shake it well with the spirit, and let it remain for three days. Pour a teacupful of the liqueur into a mortar, and beat up a drachm of powdered ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 79. | |
| The Dixie Cook-Book (1883) | Ragout or Beer |
For six pounds of the round, take half dozen ripe tomatoes, cut up with two or three onions in a vessel with a tight cover, add half a dozen cloves, a stick of cinnamon, ... From The Dixie Cook-Book, 1883, page 201. | |
| Common Sense in the Household (1871) | Raisin Wine |
lb. white sugar. 2 lbs. raisins, seeded and chopped. 1 lemon—all the juice and half the grated peel. 2 gallons boiling water. Put all into a stone jar, and stir every ... From Common Sense in the Household, 1871, page 498. | |
| The White House Cook Book (1887) | Raisin Wine |
TAKE two pounds of raisins, seed and chop them, a lemon, a pound of white sugar and about two gallons of boiling water. Pour into a stone jar and stir daily for six or ... From The White House Cook Book, 1887, page 504. | |
| Aunt Babette's Cook Book (1889) | Raisin Wine |
(No. 1.) To every pound of ^arge raisins allow one quart of water. Chop up the raisins and put in a stone jar, set in a warm place (cover, of course), for four or five ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 539. | |
| La Cuisine Creole (1885) | Raisin Wine with Elder Flowers |
Boil six pounds of raisins in six gallons of water. When soft, rub them to a pulp, and pass through a colander to get rid of the stones; add this pulp to the water it ... From La Cuisine Creole, 1885, page 232. | |
| Aunt Babette's Cook Book (1889) | Raism Wine |
(No. 2.) Take two pounds of raisins, seeded and chopped, one pound of white loaf sugar, and one lemon. Put all into a stone jar, pour six quarts of boiling water over ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 540. | |
| The Virginia House-Wife (1824) | Raspberry Cordial |
To each quart of ripe red raspberries, put one quart of best French brandy, let it remain about a week, then strain it through a sieve or bag, pressing out all the ... From The Virginia House-Wife, 1824, page 231. | |
| La Cuisine Creole (1885) | Raspberry Cordial |
Squeeze the fruit through a flannel bag, and to every quart of juice to a pound of loaf sugar; put it in a stone jar and stir it constantly for half an hour; allow it to ... From La Cuisine Creole, 1885, page 234. | |
| The American Frugal Housewife (1829) | Raspberry Shrub |
Raspberry shrub mixed Vv'hh water is a pure, delicious drink for summer; and in a country where raspberries are abundant, it is good economy to make it ansv/er instead ... From The American Frugal Housewife, 1829, page 90. | |
| The Dixie Cook-Book (1883) | Raspberry Shrub |
Place red raspberries in a stone jar, cover them with good cider vinegar, let stand over night; next morning strain, and to one pint of juice add one pint of sugar, boil ... From The Dixie Cook-Book, 1883, page 148. | |
| The White House Cook Book (1887) | Raspberry Shrub |
ONE quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle for use. From The White House Cook Book, 1887, page 506. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Raspberry Shrub |
Add to eight quarts of fine ripe black raspberries sufficient vinegar to reach the top, but not to cover them. Let stand in a stone jar for twenty-four hours. Then ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 50. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Raspberry Shrub |
3 quarts raspberries pin t ii<k-r vinegar Cut sugar Pick over raspberries, put one-half in earthen jar, add and let double liquor over remaining raspberries and let ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 251. | |
| Modern American Drinks (1895) | Raspberry Vinegar |
Put four quarts of red raspberries and five pints of white vinegar into a jar, let them stand for five days, through a sieve, add one pound of cut-loaf sugar, boil for ... From Modern American Drinks, 1895, page 113. | |
| The Southern Cookbook (1912) | Raspberry Wine |
To every quart of picked raspberries put a quart of bruise, and let two days, strain off the liquor, and to gallon put three pounds of lump sugar; when dissolved put the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 114. | |
| Directions for Cookery, in Its Various Branches (1837) | Raspberry Wine.—put |
gallons of raspberries into a stone jar, and mash them with a round Take four gallons of soft water, (measured after it has boiled an hour,) and strain it warm over the ... From Directions for Cookery, in Its Various Branches, 1837, page 395. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Raspserry SHRUB |
Place red raspberries in a stone jar, cover them with good cider vinegar, let stand over night; next morning strain, and to one pint of juice add one pint of sugar, boil ... From Buckeye Cookery and Practical Housekeeping, 1877, page 122. | |
| Modern American Drinks (1895) | Rebb. Davis Punch |
Crush half a lemon in a Briggs House glass, add one tablespoonful fine sugar, one lump ice, one jigger whiskey; mix fruit, add a squirt of seltzer. From Modern American Drinks, 1895, page 96. | |
| The Boston Cooking-School Cook Book (1896) | Reception Cocoa |
3 tablespoons cocoa A few grains salt %^ cup sugar 4 cups milk ^ cup boiling -water Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth ... From The Boston Cooking-School Cook Book, 1896, page 71. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Recipes Fob Smau- Quantities |
462. Vanilla Milk. 12 drops of essence of yanilla. 1 ounce of lump sugar. Pulverize and add gradoaUy 1 pint of new nulk. 463, Yankee Punch. Macerate 3 ounces of sliced ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 238. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Recipes Fob Ten Gallons Each |
8 ounces of cardamom. 3 do. grains d'ambrette. Distil from off the water 3 gallons of flavored spirit, then add 20 lbs. of sugar, dissolred in 5f gallons of water, ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 159. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Recipes Fob Ten Gallons Each |
spirit, then add 40 lbs. of sugar dissolved in 3f gallons of water. Filter. (See No. 3.) 187. Eau de Vie de Danzig. 1 lb. of cacao, roasted. I do. Ceylon cinnamon. J do. ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 161. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Recipes for Ten Gallons Each |
POE THE DJDEX SEE PAGE 235. 21. Aqua del Paradiso. (Water of Paradise.) 40^ ounces of roast and ground cocoa. 6| do. ground cardamom seeds. 6| do. ground Ceylon ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 114. | |
| Jewish Cookery Book, on Principles of Economy (1871) | Refreshing Drink for a Cough.—beat a New |
laid egg, and mix with it a quarter of a pint of new milk, warmed, a large spoonful of capillaire, the same of rose water, and a little scraped nutmeg. Do not warm it ... From Jewish Cookery Book, on Principles of Economy, 1871, page 135. | |
| Housekeeping in Old Virginia (1879) | Regent Punch |
One pint of strong black tea (in which put the rind of four lemons cut very thin). Two pounds of sugar, juice of six lemons, juice of six oranges, one pint of French ... From Housekeeping in Old Virginia, 1879, page 477. | |
| Directions for Cookery, in Its Various Branches (1837) | Regent^s Punch.—take |
on the to make them more juicy, and then pare as thin as possible. Cut out all the pulp, and throw away the seeds and the white part of the rind. Put the yellow rind and ... From Directions for Cookery, in Its Various Branches, 1837, page 405. | |
| Modern American Drinks (1895) | Rhine-Wine Punch |
A mixing-glass half-full fine ice, one tablespoonful fine sugar, the juice of one-fourth a lemon, two jiggers Ehine-wine; mix fill with siphon seltzer, trim with fruit. From Modern American Drinks, 1895, page 97. | |
| Modern American Drinks (1895) | Rhine-wine, a |
quarter of a pound of sifted Mix the above, and let them stand some hours; then whip it, adding a pint of thick cream and the whites of two eggs cut to a froth. From Modern American Drinks, 1895, page 109. | |
| Mrs. Hale's New Cook Book (1857) | Ripe Grape Wine.—Grape wine |
is» the finest of all homemade wines. In a plentiful year, 15 pounds of grapes, or even pounds be used to each gallon of water. should be picked from the stalks, and ... From Mrs. Hale's New Cook Book, 1857, page 439. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Roasting Coffee |
Put one pound of raw coffee in a small frying-pan. Place it on the stove, and shake and stir occasionally for fifteen minutes, or till yellow. Then cover it, and ... From Mrs. Lincoln's Boston Cook Book, 1884, page 138. | |
| Modern American Drinks (1895) | Rocky Mountain Cooler |
Beat up one egg with one sugar and the juice of half a lemon, cider; stir well. in a Grate nutmeg on top. From Modern American Drinks, 1895, page 50. | |
| Common Sense in the Household (1871) | Roman Punch |
3 coffee cups of lemonade—(strong and sweet). 1 glass champagne. " rum. 2 oranges—jviice only. 2 eggs—whites only—well whipped. •^ lb, powdered sugar, beaten into the ... From Common Sense in the Household, 1871, page 500. | |
| Gulf City Cook Book (1878) | Roman Punch |
One gallon of water, one pint of wine, one pint of old rum, half pint of brandy, four lemons, and sweeten it well. Add more brandy if needed. Ice abundantly, or freeze. From Gulf City Cook Book, 1878, page 246. | |
| Housekeeping in Old Virginia (1879) | Roman Punch |
Grate the rind of four lemons and two oranges upon two pounds of sugar. Squeeze the juice of these, and let it stand several hours. Strain them through a sieve. Add one ... From Housekeeping in Old Virginia, 1879, page 477. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Roman Punch |
i quart of lemon water-ice ^ pint of Jamaica rum YZ pint of champagne gill of maraschino Have the lemon frozen very hard, thin it slowly the liquors, beat From Mrs. Rorer's Philadelphia Cook Book, 1886, page 480. | |
| Modern American Drinks (1895) | Roman Punch |
Fill a large mixing-glass half-full of fine ice, add the of half an orange, the juice of lemon, one tablespoonful fine sugar, a little water to dissolve the sugar, half ... From Modern American Drinks, 1895, page 97. | |
| Modern American Drinks (1895) | Roman Punch |
Mix three pounds of three quarts water, the juice of eight lemons, one-fourth pint one-fourth pint Jamaica rum, curagoa; straiu, mix in the beaten whites of eight eggs, and freeze. From Modern American Drinks, 1895, page 122. | |
| The Boston Cooking-School Cook Book (1896) | Roman Punch |
4 cups water }4 cup orange juice 2 cups sugar }4 cup tea infusion )4 cup lemon juice ^ cup rum Prepare and freeze same as Cardinal Punch. From The Boston Cooking-School Cook Book, 1896, page 512. | |
| The International Cook Book (1906) | Roman Punch |
Roast Capon (378) Celery Mayonnaise (69) Bombe Printaniere (978) 1703. POTAGE BRESILIEN WITH CHERRIES Crack, remove and carefully peel thirty Brazil nuts. Pound in a ... From The International Cook Book, 1906, page 518. | |
| Rumford Complete Cook Book (1908) | Roman Punch |
1 quart water. \y2 cups sugar. y2 cup rum. Boil the sugar and water till the sugar is dissolved; remove from the fire and, when cold, add the lemon Partly freeze and, ... From Rumford Complete Cook Book, 1908, page 196. | |
| Modern American Drinks (1895) | Ruby Punch |
Dissolve half a tablespoonful fine sugar with a little water in a mixing-glass, fill the glass half ice, add the juice of half a lemon, a jigger port wine, half a ... From Modern American Drinks, 1895, page 97. | |
| Modern American Drinks (1895) | Rum and Sugar |
Serve in the same manner as Rum and Gum, substituting a lump of sugar dissolved in a little water for gum. From Modern American Drinks, 1895, page 102. | |
| Daly's Bartenders' Encyclopedia (1903) | Rum Cooler |
Use spoonful of pulverized sugar. \ glass of water to dissolve sugar. Fill up the glass with fine ice, the balance with rum; shake well in a shaker, and serve with straws. From Daly's Bartenders' Encyclopedia, 1903, page 115. | |
| Modern American Drinks (1895) | Russian Punch |
Squeeze the juice of eight lemons into a bowl, add three quarts water and three pounds of sugar, mix and strain into freezer; add half a pint allash, a quarter of a pint ... From Modern American Drinks, 1895, page 123. | |
| The Boston Cooking-School Cook Book (1896) | Russian Tea |
Follow recipe for making tea. Russian Tea may be served hot or cold, but always without milk. A thin slice of lemon, from which seeds have been removed, or a few drops ... From The Boston Cooking-School Cook Book, 1896, page 62. | |
| Modern American Drinks (1895) | Russian Tea Punch |
Dissolve one pound of cut loaf sugar in three pints of hot green tea, add the of lemons and three jiggers of creme d 'allash, a few slices of lemon, serve hot, or when ... From Modern American Drinks, 1895, page 98. | |
| Gulf City Cook Book (1878) | Sage-tea |
Take half an ounce of leaves of green sage plucked from the stalks and washed clean, one ounce of sugar, quarter of an ounce of the outer rind of lemon-peel finely pared ... From Gulf City Cook Book, 1878, page 259. | |
| The White House Cook Book (1887) | Sassafras Mead |
Mix gradually with two quarts of boiling water three pounds and a half of the best brown sugar, a pint and a half of good West India molasses, and a quarter of a pound ... From The White House Cook Book, 1887, page 507. | |
| Modern American Drinks (1895) | Sauterne Fizz |
One teaspoonful fine sugar in a long; add three dashes lemon-juice, one and a half jigger sauterne. Mix well and the glass with From Modern American Drinks, 1895, page 64. | |
| Gulf City Cook Book (1878) | Scuppernong Wine.—no |
To one gallon of the juice of the grape add two pounds of white sugar. When the sugar is dissolved, pour into demijohns or kegs, reserving a small quantity to fill up ... From Gulf City Cook Book, 1878, page 248. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Secipjbs Fqs T£n Gaxju>ns Each |
Distil the 41^ pints of alcohol from off the water, and mix the 47^ pints flavored alcohol with 32 J pints of fine white plain syrup. (See No. 7.) Filter if neoeBsary. ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 119. | |
| Daly's Bartenders' Encyclopedia (1903) | Seltzer Lemonade |
large spoonful of sugar. the ice and the balance with seltzer, spoon well, and serve with straws. A cool and refreshing long drink, to which even our friend, From Daly's Bartenders' Encyclopedia, 1903, page 95. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Sherey Cobblee |
97. THE COBBLER. Like the julep, this delicious potation is an Amer- ' ican invention, although it is now a favorite in all warm climates. The " cobbler" does not ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 52. | |
| Daly's Bartenders' Encyclopedia (1903) | Sherry Wine Punch |
Use a punch glass. or 2 dashes of raspberry syrup. •J spoonful of sugar. 1-3 wine glass of seltzer water. 1^ wine glass of sherry wine. ice, shake well with shaker, dress the top with in From Daly's Bartenders' Encyclopedia, 1903, page 60. | |
| The Cook's Own Book (1832) | Shrub |
(1) One measure of lemon-: juice is allowed to five of mm, and to every gallon of the mixture, six pounds of loaf sugar, which l>e melted in water, and the whole strained through flannel. From The Cook's Own Book, 1832, page 242. | |
| The Cook's Own Book (1832) | Shrub |
(2) To one part of lemonorange are allowed, and, to every pint of juice, a pound and a half of very finely-pounded loaf sugar being well mixed, it is put into a cask, ... From The Cook's Own Book, 1832, page 242. | |
| The Cook's Own Book (1832) | Shrub |
(4) Take a quart of orangejuice, strain it, put to it two pounds of lump sugar, four quarts and one pint of nun; put peels of the oranges into the rum, ami let it stand ... From The Cook's Own Book, 1832, page 243. | |
| The Cook's Own Book (1832) | Shrub, Lemon or Orange. the |
rind of tlie lemons or oranges being grated off, ilicy are to be squeezed, and two |x<unds of finefy-pouoded is to be added to every pint of the strained juice; when the ... From The Cook's Own Book, 1832, page 243. | |
| The Cook's Own Book (1832) | Shrub, White Currant |
The are to be bruised and put Lag to drip; three-quarters of a pound of is to be in two quarts of juice, and a quart of rum being added, it is to be bottled for use. From The Cook's Own Book, 1832, page 243. | |
| Modern American Drinks (1895) | Siberian Punch |
The juice of half a lemon, one jigger water, and one tablespoonful fine sugar, dissolved in a mixing-glass, add one jigger Czarowitch (eau de vie d'oranges), fill the ... From Modern American Drinks, 1895, page 99. | |
| Modern American Drinks (1895) | Silver Fizz |
ice, the juice of half a lemon, half a tablespoonful fine sugar, the white of one egg, one jigger Tom gin; shake well, strain into a siphon Drink while effervescent. From Modern American Drinks, 1895, page 64. | |
| Housekeeping in Old Virginia (1879) | Slack Tea |
Add one and one-half pint boiling water to a half-teacupful of the best black tea. Boil gently for ten or fifteen minutes. If too strong, weaken with boiling water. — Mrs. JT, From Housekeeping in Old Virginia, 1879, page 72. | |
| Daly's Bartenders' Encyclopedia (1903) | Sling |
Use hot whiskey 1 lump of loaf sugar. the hot water and dissolve the sugar. Fill the glass with brandy, arid serve. From Daly's Bartenders' Encyclopedia, 1903, page 79. | |
| Daly's Bartenders' Encyclopedia (1903) | Sling |
Use hot whiskey i lump of loaf sugar. fill the glass with hot water to dissolve the sugar. glass with Scotch whiskey, and From Daly's Bartenders' Encyclopedia, 1903, page 82. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | SM. Wine, Qninoa |
8 gallons of quince juice, made as "follows: After wiping off the qoinces cut them in sUcqs and make a pulp; press out the juice*; heat it near boOiiig; diasolye 10 lb& ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 216. | |
| Housekeeping in Old Virginia (1879) | Small Beer |
Fifteen gallons water, one gallon bran, one and a half gallon molasses, one quart corn or oats, one-quarter pound hops. Let it boil up once; take it off and sweeten with ... From Housekeeping in Old Virginia, 1879, page 483. | |
| Modern American Drinks (1895) | Soda Cocktail |
One teaspoonful fine sugar in a large barglass, one lump of ice, three dashes Angostura one piece lemon-peel; add one bottle of plain or lemon soda. Mix and drink during effervescence. From Modern American Drinks, 1895, page 45. | |
| Modern American Drinks (1895) | Soda Fizz |
Mix the juice of one lemon with one tablespoonful fine sugar in a fill three-fourths full seltzer; add a small bar-spoonful bicarbonate of Stir and drink during ... From Modern American Drinks, 1895, page 64. | |
| Daly's Bartenders' Encyclopedia (1903) | Soda Lemonade |
Use a large bar dissolved in a squirt of 2 or 3 dashes i bottle of plain soda water. Fill the glass with fine ice, spoon well, and serve with straws. From Daly's Bartenders' Encyclopedia, 1903, page 26. | |
| Daly's Bartenders' Encyclopedia (1903) | Soda Negus |
(About one quart.) i pint port wine. 12 lumps loaf sugar. 8 cloves. Bar spoonful of grated nutmeg. From Daly's Bartenders' Encyclopedia, 1903, page 28. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sopa Beer |
Two pounds white sugar, whites of two eggs, twe ounces tartaric acid, two table-spoons flour, two quarts water; boil two or three minutes, and flavor to taste. When ... From Buckeye Cookery and Practical Housekeeping, 1877, page 122. | |
| The Dixie Cook-Book (1883) | Sopa BEER |
Two pounds white sugar, whites of two eggs, two ounces tartaric acid, two table-spoons flour, two quarts water and juice of one lemon; boil two or three minutes, and ... From The Dixie Cook-Book, 1883, page 148. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Sour |
cranberries, and dried peaches, all make nice tarts. Stew and strain them; if the peaches are not tart, put in the juice and grated peel of a a little sugar. Line ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 83. | |
| The National Cookery Book (1876) | Sour Crovut |
Cut twenty heads of cabbage as for cold slaw—this quantity requires one pint of salt. Have ready a pickle tub; pack the cabbage in it in good thick layers, a larg: ... From The National Cookery Book, 1876, page 165. | |
| The Cook's Own Book (1832) | Sour Krout with Pike |
the krout is a pike, scrape and cut it into neat pieces, dip them the beaten egg, bread crumbs, and fry them of a nice brown; rub some butter upon a put it a layer of ... From The Cook's Own Book, 1832, page 260. | |
| Corn Meal for Breakfast, Dinner, Supper (1917) | Sour Milk |
i cup boiled rice }4 cup flour I tablespoon melted butter }4 teaspoon soda i cup soiir milk Sift together the soda, and Add the other ingredients and beat thoroughly. ... From Corn Meal for Breakfast, Dinner, Supper, 1917, page 20. | |
| Housekeeping in Old Virginia (1879) | Sour Milk Cakes |
1 pint sour milk. 1 pint flour. Butter size of a small egg. 1 tablespoonful of su.gar. 1 saltspoonful of salt. Half teaspoonful of soda. Bake in hot and well greased iron clads. From Housekeeping in Old Virginia, 1879, page 62. | |
| The Appledore Cook Book (1872) | Sour Milk or Buttermilk Cakes |
Two coffee cups of sour milk or buttermilk, ojie teaspoonful of saleratus dissolved in a little hot water, and flour enough to pour. Grease the griddle with a piece of ... From The Appledore Cook Book, 1872, page 90. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Sour Milk Recipes |
Buttermilk with Y2 "tsp. shortening for each cup maybe substituted for sour milk. Sour milk should always be beaten with o^gg beater before measured. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 63. | |
| The Appledore Cook Book (1872) | Sour MUk Whey |
To one cup of boiling sweet milk, add one cup of sour milk, and strain. A good Drink for the I/wu^gs. Wash clean a few pieces of Irish moss; put it in a pitcher, and ... From The Appledore Cook Book, 1872, page 163. | |
| La Cuisine Creole (1885) | Sour Orange Wine |
Take one gallon juice of sour oranges, four gallons of water, and twenty pounds of sugar. Boil this mix¬ ture in a vessel large enough to hold it, and skim it as it ... From La Cuisine Creole, 1885, page 232. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sour Oranges |
Grate off the rind, cut the orange into two parts, and remove the pulp. Weigh the peel, place it in a large stone pot, and cover with brine made of gallons of water and ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 342. | |
| Aunt Babette's Cook Book (1889) | Sour Spaetzlen |
Make a sauce of one tablespoonful of butter, into which you put three tablespoonfuls of flour. Brown the flour with the butter in a spider, add part of an onion finely ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 240. | |
| The Creole Cookery Book (1885) | Sour Stew |
Put into a saucepan a tablespoonful of butter and a sliced onion; let it simmer; then put in the fish, sliced about an inch thick, add boiling water enough to cover the ... From The Creole Cookery Book, 1885, page 56. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Sour Stew |
This can be made from the bones and meat, after the steaks, haunch, etc., have been off. Cut two pounds of into pieces about an inch Put a quarterpound of sliced bacon ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 219. | |
| Modern American Drinks (1895) | Southern Cooler |
The rind of a whole lemon, a piece of ice in a Collins-glass; add half a jigger Jamaica rum, half a jigger Bourbon whiskey, one teaspoon ful sugar, one bottle cold plain ... From Modern American Drinks, 1895, page 50. | |
| Presbyterian Cook Book (1873) | Speltce Beer |
Take four ounces of hops; half an hoar in one gallon; strain it; add sixteen gallons of warm water; two gallons of molasses; of essence of spruce dissolved in one quart ... From Presbyterian Cook Book, 1873, page 154. | |
| Fifty-Two Sunday Dinners (1913) | Spiced Iced Tea |
4 teaspoons tea. 2 cups boiling water. 9 cloves.. Procrss: Follow recipe for making tea. Strain into pitcher over cloves, chill, then pour into glasses filled with ... From Fifty-Two Sunday Dinners, 1913, page 110. | |
| Mary Elizabeth's War Time Recipes (1918) | Spiced Lemonade |
YQ teaspoon whole allspice Ye teaspoon cloves A small piece of stick cinnamon Put the spices into one quart of cold water and bring to a good boil. When cold, make ... From Mary Elizabeth's War Time Recipes, 1918, page 193. | |
| The Dixie Cook-Book (1883) | Spicep Beer Tonavue |
Rub into the tongue a mixture of half a pint of sugar, a piece of saltpeter the size of a pea, and a table-spoon of ground cloves; immerse it in a brine made of ... From The Dixie Cook-Book, 1883, page 202. | |
| Modern American Drinks (1895) | Split Turkay |
Put the white of one egg into a mixing-glass, add half a tablespoonful fine sugar, the juice of one-fourth of a lemon, one jigger Tom gin, one Italian vermouth, ice; ... From Modern American Drinks, 1895, page 109. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Spring Beer |
Take a small bunch each of sarsaparilla, sweet fern, wintergreen, sassafras, and spice wood, boil them with three ounces of hops, to six gallons of water, pare two or ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 107. | |
| The Virginia House-Wife (1824) | Spruce Beer |
Boil a handful of hops, and twice as much of the chippings of sassafras root, im ten gallons of water; Strain it, and pour ia, while hot, one gallon of molasses, two ... From The Virginia House-Wife, 1824, page 233. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Spruce Beer |
Take five gallons of water, and boil with a couple of ounces of hops, when it has boiled four or five hours, it, put to it two quarts of molasses, when lukewarm, put in ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 107. | |
| Directions for Cookery, in Its Various Branches (1837) | Spruce Beer |
Put into a large kettle, ten gallons of water, a quarter of a pound of hops, and a tea-cupful of ginger. Boil them together till all the hops sink to the bottom. Then ... From Directions for Cookery, in Its Various Branches, 1837, page 391. | |
| The White House Cook Book (1887) | Spruce Beer |
ALLOW an ounce of hops and a spoonful of ginger to a gallon of water. When well boiled, strain it and put in a pint of molasses, or a pound of brown sugar, and half an ... From The White House Cook Book, 1887, page 506. | |
| The Picayune Creole Cook Book (1901) | Spruce Beer |
Biére de Sapin. Boil some tender sprigs of spruce until you have an ounce of strong essence. Take one ounce of hops and a spoonful of ginger, and put them into a gallon ... From The Picayune Creole Cook Book, 1901, page 339. | |
| Mrs. Hale's New Cook Book (1857) | Spruce Beer.—Allow |
an of hops and a spoonful of ginger to a gallon of water. When well boiled, a of molasses, and half an ounce or less of the essence of spruce; when cool, add a tea-cup ... From Mrs. Hale's New Cook Book, 1857, page 431. | |
| Modern American Drinks (1895) | Squeeze in |
the juice of the other oranges, add the syrup from the scalded orange slices, add water and lemonjuice to this syrup; mix, strain, and freeze; when half-finished stir in the sugared fruit. From Modern American Drinks, 1895, page 116. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sricep Beer Tonevue |
Rub into the tongue a mixture of half a pint of sugar, a piece of saltpeter the size of a pea, and a table-spoon of ground cloves; immerse it in a brine made of ... From Buckeye Cookery and Practical Housekeeping, 1877, page 172. | |
| Daly's Bartenders' Encyclopedia (1903) | St. Croix Crusta |
Peel a clean lemon in one long string; place peel in wine glass so it will line the entire inside. Dip the edge of glass and lemon peel in powdered sugar and mix as ... From Daly's Bartenders' Encyclopedia, 1903, page 34. | |
| Modern American Drinks (1895) | St. Croix Fix |
In a one sugar, half a pony pineapple syrup, three dashes lemon -juice, enough water to dissolve the above; add one jigger St. Croix rum. Fill glass with fine ice, mix, trim with fruit. From Modern American Drinks, 1895, page 61. | |
| Daly's Bartenders' Encyclopedia (1903) | St. Croix or Jamaica rum |
of black molasses. If called for in summer, mix in a water and fine ice; if in the winter, rill the glass with hot water, grate a nutmeg From Daly's Bartenders' Encyclopedia, 1903, page 40. | |
| Daly's Bartenders' Encyclopedia (1903) | St. Croix Sour |
J teaspoon ful of in a little water or seltzer. i wine glass of ice. Stir well with a spoon and sour glass, dress with From Daly's Bartenders' Encyclopedia, 1903, page 88. | |
| The Boston Cooking-School Cook Book (1896) | Stack Coffee f or Cafe Noir |
For after-dinner coffee use twice the quantity of coffee, or half the amount of liquid, given in previous recipes. Filtered coffee is often preferred where milk or cream ... From The Boston Cooking-School Cook Book, 1896, page 68. | |
| Daly's Bartenders' Encyclopedia (1903) | State House Punch |
Use 1 spoonful of in a water or seltzer. \ glass of Mount Vernon whiskey. 1 pony glass of Jamaica rum. fine ice, mix well with spoon, decorate with orange, pineapple, ... From Daly's Bartenders' Encyclopedia, 1903, page 39. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Steamed Coffee |
The same proportions as in the preceding rule. Place the coffee-pot in a kettle of boiling water, or make the coffee in a granite double boiler kept expressly for that ... From Mrs. Lincoln's Boston Cook Book, 1884, page 139. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Steamed. Coffee |
Another mode of preparing is to steam it. The is put in a pot and boiling water poured on it. pot, which to fit into a tea-kettle, is placed kettle, and the coffee is ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 394. | |
| The Dixie Cook-Book (1883) | Stewep Beer |
Take a piece of the rump, pound it till tender, lay in an iron vessel previously lined with slices of pork and onions, with a few pepper-corns, dredge it with salt, and ... From The Dixie Cook-Book, 1883, page 202. | |
| Modern American Drinks (1895) | Stone Wall |
One lump of ice in a long thin punch-glass, one bar-spoonful fine sugar, one jigger of whiskey, add a bottle of cold plain soda; stir and drink during effervescence. From Modern American Drinks, 1895, page 109. | |
| Housekeeping in Old Virginia (1879) | Strawberry Cordial |
One gallon apple brandy, four quarts strawberries. After standing twenty-four hours, press them through a cotton bag, and add four quarts more of berries. After ... From Housekeeping in Old Virginia, 1879, page 479. | |
| Mrs. Porter's New Southern Cookery Book (1871) | Strawberry Drink |
Put to one pint of water one pound of strawberries, which you are to bruise or mash in the water; then put in of a pound or ^ve ounces of sugar, and squeeze into it the ... From Mrs. Porter's New Southern Cookery Book, 1871, page 389. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Strawberry Punch |
Boil a quart of water and two and one-half cups of sugar for about ten minutes, add one cup and a quarter of strawberry juice, and cool. Before freezing add half a cup ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 52. | |
| Common Sense in the Household (1871) | Strawberry Wine |
3 quarts of strawberries, mashed and strained. juice (thei-e should be about a quart, if the beiries are ripe and fresh) add 1 quart of water. lb. of sugar. Stir up well ... From Common Sense in the Household, 1871, page 497. | |
| Housekeeping in Old Virginia (1879) | Strawberry Wine |
Mash the berries and add to each gallon of fruit a halfgallon boiling water. Let it stand twenty-four hours, then strain and add three pounds brown sugar to each gallon ... From Housekeeping in Old Virginia, 1879, page 475. | |
| The Southern Cookbook (1912) | Strong Beer or Ale |
Twelve bushels of malt to the hogshead for beer, eight for ale, for either the whole of hot not on at once and let it infuse three hours closely covered, mash it in the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 111. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Sultana Cocoa |
Stem and wash half a pound of sultana raisins; let them stand, covered with one quart of boiling water, upon the back of the range an hour or more; filter the water ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 213. | |
| Housekeeping in Old Virginia (1879) | Summer Beer |
Twelve quarts water, one quart molasses, one quart strong hop-tea, one-half pint yeast. Mix well and allow to settle. Strain through a coarse cloth, and bottle. It will ... From Housekeeping in Old Virginia, 1879, page 482. | |
| Daly's Bartenders' Encyclopedia (1903) | Sure Cure |
Use a small bar glass. •J spoonful of sugar. io drops of Dr. Tucker's No. 2 dashes of peppermint. •J pony glass of brandy (Hennessey). \ pony glass of Sloe gin. \ pony ... From Daly's Bartenders' Encyclopedia, 1903, page 99. | |
| The Dixie Cook-Book (1883) | Swiss Sour |
Five gallons water, six potatoes and three turnips sliced; boil five hours until perfectly dissolved and the consistency of pea soup, filling up as it boils away; add ... From The Dixie Cook-Book, 1883, page 320. | |
| Aunt Babette's Cook Book (1889) | Tea a La Russe |
Lay a slice of lemon in the bottom of each cup, sprinkle with sugar, and pour hot, strong tea over it. No cream is used. TEA. Allow one teaspoonful of tea for two cups ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 520. | |
| The Good Housekeeper (1841) | Tea Cakes |
* With a pound of flour xub a quarter of a pound of butter: add the beaten yolks of two, and the white of one egg, a quarter of a pound of pounded loaf sugar, and a few ... From The Good Housekeeper, 1841, page 101. | |
| The Good Housekeeper (1841) | Tea Cakes |
Rub into a pound of flour, an ounce of butter, a beaten egg, and half a teaspoonful of salt—wet it with warmed milk; make the paste rather stiff, and let it remain ... From The Good Housekeeper, 1841, page 105. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tea Cakes |
Rut) fine four ounces of butter into eight ounces of flour; mix eight ounces of currants, and six of sugar, the yelks of two and white of one egg. From Mrs. Owen's Illinois Cook Book, 1871, page 195. | |
| Mrs. Owen's Illinois Cook Book (1871) | Tea Cakes |
Five cupsful flour, One cupful of butter or sweet One small cupful sour milk. Two pounds powdered white sugar, One pound butter, One pound and three-quarters flour, The ... From Mrs. Owen's Illinois Cook Book, 1871, page 246. | |
| The National Cookery Book (1876) | Tea Cakes |
Nine tablespoonfuls of flour, three eggs, and one tablespoonful of butter creamed: make these into a batt« r, the consisten¢ y; 17:;: 4) of batter puddings, and bake ... From The National Cookery Book, 1876, page 178. | |
| Housekeeping in Old Virginia (1879) | Tea Cakes |
2 quarts of flour. 1 small teacup of lard. 1 small teacup of butter. i cupfid of cream (sour is best). 2 small teaspoonfuls of soda. 1 grated nutmeg. Roll out half an ... From Housekeeping in Old Virginia, 1879, page 367. | |
| Housekeeping in Old Virginia (1879) | Tea Cakes |
2 quarts of flour. 1 teaspoonful of soda dissolved in 2 tablespoonfuls of sweet milk. Season with lemon or nutmeg. — Mrs. S, From Housekeeping in Old Virginia, 1879, page 368. | |
| Mrs. Lincoln's Boston Cook Book (1884) | Tea Cakes |
23¢ cups St. Louis flour. 2g teaspoonful salt. 4g teaspoonful soda. 1 egg. 1 teaspoonful cream of tartar. 1 cup milk. _ 4g cup sugar. 1 tablespoonful butter, melted. Mix ... From Mrs. Lincoln's Boston Cook Book, 1884, page 113. | |
| The Creole Cookery Book (1885) | Tea Cakes |
Three cups of sugar, 3 eggs, 1 cup of milk, 1 cup of butter, 2 cups of flour, a teaspoonful of soda; roll out, and bake in small cakes. From The Creole Cookery Book, 1885, page 147. | |
| The Southern Cookbook (1912) | Tea Cakes |
Rub fine four ounces of butter into eight ounces of flour, mix eight ounces of currants and six of fine Lisbon sugar, two yolks and one white of an egg and a spoonful of ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 76. | |
| The Creole Cookery Book (1885) | Tea Cakes. } |
Yolks of 8 eggs, and whites of 4; beat very light and add 1 Ib. of brown sugar; rub 2 Ibs. of flour and 6 ounces of butter well together; add a teaspoonful of soda ... From The Creole Cookery Book, 1885, page 162. | |
| Mrs. Hale's New Cook Book (1857) | Tea Cakes.—^To |
1 quart of milk, add a quarter of a pound of butter, 3 eggs, (yolks and whites separately.) of of yeast; beat it vejy Let it rise an hour, and bake it in a quick oven. Nun’s From Mrs. Hale's New Cook Book, 1857, page 419. | |
| Home Candy Making (1889) | Tea Flavoring |
2 teaspoonfuls orange Pekoe i teaspoonful Ceylon tea i*4 gills boiling water Put the tea in a china bowl or teapot, and pour over it the water, which should be freshly ... From Home Candy Making, 1889, page 27. | |
| Housekeeping in Old Virginia (1879) | Tea Punch |
Three cups of strong green tea (in which put the rind of six lemons, pared very thin), one and one-half pound of sugar, juice of six lemons. Stir together a few minutes, ... From Housekeeping in Old Virginia, 1879, page 477. | |
| Gulf City Cook Book (1878) | Tea-cakes.—no |
Two eggs, one cup of sugar, one and a half table-spoonfuls of butter, two tea-spoonfuls cream of tartar, rubbed into the 12<) dry flour, one ten-spoonful of soda, ... From Gulf City Cook Book, 1878, page 146. | |
| Gulf City Cook Book (1878) | Tea-cakes.—no |
hree eggs, one cup of butter, one of three cups of sugar, one tea-spoonful of soda, one cup "of buttermilk, and flour sufficient for rolling. Flavor with cinnamon or other extract. From Gulf City Cook Book, 1878, page 147. | |
| Gulf City Cook Book (1878) | Tea-cakes.—no |
One pound of sugar, six ounces of butter and lard together (mix well), half ounce crystals of ammonia dissolved in half pint of water, two pounds of flour, and two with grated nutmeg. From Gulf City Cook Book, 1878, page 147. | |
| La Cuisine Creole (1885) | Tea-green and Black |
Scald your tea-pot always before putting in the tea; throw out the scalding water and allow a teaspoonful of tea to each person expected to drink it; turn on half a pint ... From La Cuisine Creole, 1885, page 244. | |
| Mrs. Hale's New Cook Book (1857) | Tea.—Take |
quart of flour, 4 eggs, a piece of butter the size of an egg, a piece of lard the same size; mix the butter and lard well in the flour; beat the eggs light in a pint ... From Mrs. Hale's New Cook Book, 1857, page 419. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | The Bon-yivmrs Compmm |
To make punch of any sort in perfection, tiie ambrosial essence of the lemon mtst be extracted by mbbihg lumps of sugar on the rind, -which breaks the delicate little ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 16. | |
| The White House Cook Book (1887) | The Healing Properties of Tea and Coffee |
THE medical properties of these two beverages are considerable. Tea is used advantageously in inflammatory diseases and as a cure for the headache. Coffee is supposed to ... From The White House Cook Book, 1887, page 498. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Ths Bat J |
14. The Blow. Continue boiling the syrup. Take your skimmer and dip it into the sugar, then shake it over the pan, hold it before you, and blow through the holes. If you ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 110. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Th£ Oar a Mel |
17. The Crack. Boil the syrnp a reiy little more, dip the finger into the sngar, and i£, upon taking it out, the sugar adhering to the finger breaks with a slight noise, ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 111. | |
| The Dixie Cook-Book (1883) | Tire Tea anv Corree STaNp |
This stand is made of ornamented tile. set in a frame of white wire, very strong and durable. The designs on the tiles are many of them artistic, the tiles being the ... From The Dixie Cook-Book, 1883, page 526. | |
| Manual for Army Cooks (1896) | To Boast (parch) Coffee |
Coffee requires great care and constant attention in roasting-don't leave it to do something else. Half fill the pan with coffee beans, about fifteen pounds, place it in ... From Manual for Army Cooks, 1896, page 279. | |
| Manual for Army Cooks (1896) | To Boast Coffee |
Pick oyer the coffee carefully; wash it in clean, cold water; wash thoroughly and quickly drain, and when dry put it into a coffee roaster or baking pan; roast quickly ... From Manual for Army Cooks, 1896, page 192. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Boil Coffee |
Put four heaping of finely ground into any sort of a pot. Put the white of an egg bowl, add to it a half-pint of cold water, beat slightly, and put one-third of it the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 555. | |
| The House Servant's Directory (1827) | To Clean Tea and Coffee Urns |
are articles that should be taken great care of, as they are generally very expensive, and if not taken care of, they are easily spoiled. If tea or coffee urns are ... From The House Servant's Directory, 1827, page 47. | |
| The White House Cook Book (1887) | To Keep Cider |
ALLOW three-fourths of a pound of sugar to the gallon, the whites of six eggs, well beaten, a handful of common salt. Leave it open until fermentation ceases, then bung ... From The White House Cook Book, 1887, page 603. | |
| The House Servant's Directory (1827) | To Make a Beautiful Flavoured Punch |
Take one dessert-spoonful of acid salt of lemon, half a pound of good white sugar, two quarts of real boiling water, one pint of Jamaica rum, and half a pint of brandy, ... From The House Servant's Directory, 1827, page 119. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | To Make Cocoa |
Put a gill of the broken cocoa in a pot with two quarts of water, and boil gently three hours. There should be a quart of liquid in the pot when done. If the boiling has ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 390. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Make Coffee |
The coffee should be dried in the oven with the door open one or two hours before roasting. When it is ready to roast, set it on the fire in an iron pan, and stir it ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 93. | |
| Presbyterian Cook Book (1873) | To Make Coffee |
First have the coffee roasted an even, rich brown; do not grind it too fine; allow one tablespoonful of ground coffee for each cup of coffee; put it the coffee boiler; ... From Presbyterian Cook Book, 1873, page 149. | |
| The House Servant's Directory (1827) | To Make Excellent Spruce Beer |
Take eight gallons of boiling water, add to it eight gallons of cold, mix with this sixteen pounds of molasses, and six table-spoonsful of best essence of spruce, and ... From The House Servant's Directory, 1827, page 119. | |
| The House Servant's Directory (1827) | To Make Ginger Beer, for Ten Gallons |
Take ten gallons of water, one quart of molasses, ten lemons cut in slices, ten ounces of bruised ginger, the whites of eight eggs well beaten, mix all well together, ... From The House Servant's Directory, 1827, page 124. | |
| The White House Cook Book (1887) | To Make Hot Punch |
HALF a pint of rum, half a pint of brandy, quarter of a pound of sugar, one large lemon, half a teaspoonful of nutmeg, one pint of boiling water. Rub the sugar over the ... From The White House Cook Book, 1887, page 509. | |
| The Jewish Manual (1846) | To Make Punch |
To make one quart, provide two fine fresh lemons, and rub off the outer peel upon a few lumps of sugar; put the sugar into a bowl with four ounces of powdered sugar, ... From The Jewish Manual, 1846, page 212. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | To Make Shells or Cocoa |
They require two or three hours to boil. Some persons like cocoa roasted and pounded before boiling it. CHOCOLATE, To a quarter of a pound of chocolate add two quarts of ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 94. | |
| The National Cookery Book (1876) | To Make Small Beer |
Boil together for three hours fifteen gallons of water, five gallons of molasses, five of wheat bran and half a pound of hops. Strain the mixture into a clean cask, nd ... From The National Cookery Book, 1876, page 307. | |
| Presbyterian Cook Book (1873) | To Make Tea |
First scald the teapot; pour out that water, and put in two teaspoonsful of green tea; add a cupful of water; let it stand ten minutes; fill up with boiling water. From Presbyterian Cook Book, 1873, page 149. | |
| Gulf City Cook Book (1878) | To Make Tea |
First scald the tea-pot with boiling water. Allow a teaspoonful of tea for each person, or each half pint of water. After putting the tea in the tea-pot, only pour on a ... From Gulf City Cook Book, 1878, page 243. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | To Make Tea |
Tea, like should not be but fresh boiling water, allowing one teaspoonful to each person, and one to the pot. scald the pot, and allow it to stand on part of the stove ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 555. | |
| The White House Cook Book (1887) | To Make Tea |
ALLOW two teaspoonfuls of tea to one large cupful of boiling water. Scald the teapot, put in the tea, pour on about a cupful of boiling water, set it on the fire in a ... From The White House Cook Book, 1887, page 500. | |
| Gulf City Cook Book (1878) | To Prepare Coffee.—no |
Pick over the grains to remove all imperfect ones; wash, drain, and dry. Parch always on top of the stove, In this way it is rapidly and evenly. When a good brown, and ... From Gulf City Cook Book, 1878, page 243. | |
| Gulf City Cook Book (1878) | To Prepare Coffee—no |
Scald the green coffee, and dry in the oven; leave in till parched a good brown. When done, have the whites of one or two eggs beaten to a stiff froth; stir in the ... From Gulf City Cook Book, 1878, page 243. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | TO. Apple Punch |
Lay in a cbina bowl slices of apples and lemons alternately, each layer being thickly strewed with powdered sngar. Pour over the fmit, when the bowl is half filled, a ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 43. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Tok and Jebbt |
Half the quantity given here, or even less, may be made; this recipe being for a party of thirty. * 173. Crimean Cup, a la Wyndbam* (For a party oTflTe.) Thinly peel the ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 74. | |
| Modern American Drinks (1895) | Tom and Jerry Mixture |
Take the whites of any quantity of eggs and beat to a stiff froth. Add one heaping tableof for each egg. From Modern American Drinks, 1895, page 112. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Ttnole Toby Fuvoh |
8ft and stir weU together. Poor in two qoarts of water boiling hot, and set the ji^ upon the hob for twenty minutes. Strain the liqaor throogh a fine steve into a large ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 40. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Tun Boxje |
139. FIXES AND SOURS. 140. Brandy Fix. 1 table-spoonful of sugar. ^ a wine-glass of water. J of a lemon. 1 do. brandy. Fill a tumbler two-thirds full of shaved ice. Stir ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 64. | |
| Modern American Drinks (1895) | Vanilla Punch |
Dissolve one tablespoonful fine sugar, with a little in a mixing-glass, add the of a small lemon, two curacoa, one cognac, half a jigger vanilla cordial; mix well. in ... From Modern American Drinks, 1895, page 100. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Vea Sour |
To about three pounds of a well-broken joint of veal, add four quarts water, and set it over to boil; prepare one-fourth pound macaroni by boiling it in a dish by itself ... From Buckeye Cookery and Practical Housekeeping, 1877, page 280. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Veedulino De Tubino |
359. Tickle my Fancy. gallon of Imon juice. 2 gallons of calves'-feet jelly. 8 lbs. of stoned raisins. 4 do. sugar. Boiled together, with the addition of a little water, ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 206. | |
| The Boston Cooking-School Cook Book (1896) | Victoria Punch |
33^ cups water Grated rind two oranges 2 cups sugar 1 cup angelica wine }4 cup lemon juice 1 cup cider }4 cup orange juice 1}^ tablespoons gin Prepare same as Cardinal ... From The Boston Cooking-School Cook Book, 1896, page 511. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Vienna COFFEE |
“Filter instead of boiling the coffee, allowing one tablespoon ground coffee to each person and ‘‘one for the pot;” put a quart of cream into a custard-kettle or pail ... From Buckeye Cookery and Practical Housekeeping, 1877, page 120. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Vienna Coffee |
A quarter of a cupful of Add three spoonfuls of whipped cream, and fill up with filtered coffee. Cafe an Lait. is simply one of filtered coffee added to one pint of milk ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 394. | |
| The White House Cook Book (1887) | Vienna Coffee |
EQUAL parts of Mocha and Java coffee; allow one heaping tablespoonful of coffee to each person and two extra to make good strength. Mix one egg with grounds; pour on ... From The White House Cook Book, 1887, page 499. | |
| La Cuisine Creole (1885) | Virginia Toddy |
Two lumps of sugar, two sherry or wineglassfuls of water, same of whiskey, plenty of ice; shake well and strain into small bar glass, with grated nutmeg on top. whiskey, ... From La Cuisine Creole, 1885, page 256. | |
| The Woman Suffrage Cook Book (1886) | Washington Tea E |
One quart of flour, one salt-spoon of salt, small teacup of yeast, or a small piece of compressed yeast dissolved in water, one tablespoonful of sugar, one egg, a piece ... From The Woman Suffrage Cook Book, 1886, page 21. | |
| Modern American Drinks (1895) | Wassail Bowl |
Bake two choice apples, cut them into quarters, place them in the bottom of a punch-bowl, add two tablespoonfuls of fine sugar, one tablespoonful of allspice, the juice ... From Modern American Drinks, 1895, page 113. | |
| Modern American Drinks (1895) | West Indian Punch |
One lump of sugar dissolved in a little water in a mixing-glass, add the juice of half a lime, half a pony brandy, one old Madeira, glass with cracked ice; mix until ... From Modern American Drinks, 1895, page 100. | |
| The Good Housekeeper (1841) | What Shall We Drink? |
Why water—that is asafe drink for all constitutions and - all ages,—provided persons only use it when they are naturally thirsty. But do not drink heartily of cold water ... From The Good Housekeeper, 1841, page 21. | |
| Modern American Drinks (1895) | Whiskey Fix |
Dissolve one tablespoonful sugar with a water in a long thin glass, add five dashes pineapple syrup, the juice of a quarter of a lemon, one jigger whiskey. Fill the ... From Modern American Drinks, 1895, page 61. | |
| Gulf City Cook Book (1878) | Whisky Punch |
Six quarts of water, one quart of strong green tea, two pounds of sugar, two dozen sliced lemons, two sliced pineapples, one bottle extract of vanilla, one grated ... From Gulf City Cook Book, 1878, page 246. | |
| The Southern Cookbook (1912) | White Alder-wine—Frontiniac |
Boil eighteen pounds of powdered sugar, with six gallons of water, and two whites of eggs well beaten, then skim it, and put in a quarter of a peck of alder flowers from ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 116. | |
| Modern American Drinks (1895) | White Lion |
Cut the peel of half a lemon from it in one long thin piece, place it in a mixing-glass, add the juice of half a lemon, one tablespoonful fine sugar, one tablespoonful ... From Modern American Drinks, 1895, page 81. | |
| Daly's Bartenders' Encyclopedia (1903) | White Mountain |
Use a large bar bar spoonful of pulverized sugar, i jigger of brandy. 2 jigg^ 1" °f port wine. fill glass with ice a'nd add milk to;; thin bar glass, adding nutmeg, and ... From Daly's Bartenders' Encyclopedia, 1903, page 91. | |
| The Good Housekeeper (1841) | White Wine Whey |
‘To make this whey, put half a pint of milk diluted with a quarter of a pint of water into a sauce-pan, which must be placed onthe fire uncovered. Watch the moment when ... From The Good Housekeeper, 1841, page 144. | |
| The Southern Cookbook (1912) | White Wine Whey |
Put half a of new milk on the the moment it boils up, pour in as much sound raisin wine as will completely turn it, and it looks clear, let it boil up, then set the ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 100. | |
| Housekeeping in Old Virginia (1879) | Wild Black Grape Wine |
Pick the grapes from the stem and cover with water. Mash and strain immediately. Add three pounds white sugar to one gallon juice. Garden grape wine is made in the same ... From Housekeeping in Old Virginia, 1879, page 473. | |
| Housekeeping in Old Virginia (1879) | Wine |
Be sure to get perfectly ripe fruit for making wine, but do not gather it immediately after rain, as it is watery then and less sweet than usual. Be very careful to stop ... From Housekeeping in Old Virginia, 1879, page 469. | |
| Dainty Desserts for Dainty People (c. 1910s) | Wine |
Soak gelatine in cold water five minutes and dissolve in boiling water, sugar, wine, orange and lemon juice; strain into wet mold and chill. 1 cup sherry or madeira ... From Dainty Desserts for Dainty People, c. 1910s, page 12. | |
| La Cuisine Creole (1885) | Wine Cakes |
One-quarter pound of butter, one-half pound of sugar, one egg, a few drops of essence of lemon, and a good half pound of flour. Mix, roll thin, and cut out in round ... From La Cuisine Creole, 1885, page 169. | |
| Presbyterian Cook Book (1873) | Wine Ceeam |
One half ounce of gelatine dissolved in one and one half of white wine, to which is added the rind and of one lemon, and three quarters of a pound of white sugar. Let it ... From Presbyterian Cook Book, 1873, page 91. | |
| The Creole Cookery Book (1885) | Wine Crean |
Set 1 quart of cream on the fire, and when it boils, stir in very slowly 6 tablespoonfuls of white wine, taking care that the cream does not curdle; then season with ... From The Creole Cookery Book, 1885, page 174. | |
| The New England Economical Housekeeper and Family Receipt Book (1845) | WINE FROM RuEevBARB.—B. L., Middle |
town, Ohio: Wine has been and can be made from rhubarb. One acre of plants will yield as much gs 1,700 gallons of wine, counting in the wate! and sugar to be added. The ... From The New England Economical Housekeeper and Family Receipt Book, 1845, page 121. | |
| Gulf City Cook Book (1878) | Wine or |
stains may be easily removed fi-om linen by spreading it tightly over a bucket, before soap or cold water is applied, and pouring upon the stained portion a stream of ... From Gulf City Cook Book, 1878, page 275. | |
| Aunt Babette's Cook Book (1889) | Wine or Mieror Oa.ke |
Make a rich cake of any kind and bake it in a deep jelly cake mold; and when cold, scoop out enough of the cake to leave a good deep rim, say about an inch in depth all ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 340. | |
| La Cuisine Creole (1885) | Wine Sangabee of Port or Madeira |
Take half a glass of water, sweeten it with a table¬ spoonful of white powdered sugar, and stir well until dissolved; add a gill of Madeira or Port, some nutmeg grated ... From La Cuisine Creole, 1885, page 239. | |
| The Southern Cookbook (1912) | Wine Vinegar |
After making raisin wine, when the fruit has been strained, lay it on a heap to heat; then to every hundred weight put fifteen gallons of water. Set the cask, and put ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 187. | |
| The American Frugal Housewife (1829) | Wine Whey |
Wine whey is a cooling and safe drink in fevers. Set half a pint of sweet milk at the fire, pour in one glass of wine, and let it remain perfectly still, it curdles the ... From The American Frugal Housewife, 1829, page 40. | |
| The New England Cook Book, or Young Housekeeper's Guide (1836) | Wine Whey |
Into a pint of milk while boiling, stir a couple of wine glasses of wine, let it boil for a moment, it off, when the curd has settled, whey, and sweeten it with loaf ... From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 111. | |
| The Jewish Manual (1846) | Wine Whey |
Set on the fire in a saucepan a pint of milk, when it boils, pour in as’ much white wine as will turn it into curds, boil it up, let the curds settle, strain off, and ... From The Jewish Manual, 1846, page 208. | |
| Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant (1849) | Wine Whey |
’ Boil half a pint of new milk, while it is boiling put in a cup of white wine, stir it up, turn it intoa bowl and let it stand about ten minutes; turn it off from the ... From Mrs. Putnam's Receipt Book; and Young Housekeeper's Assistant, 1849, page 151. | |
| The Appledore Cook Book (1872) | Wine Whey |
Let one cup of new milk come to a boil, and then in half a wineglass of sherry wine. Boil a moment, and From The Appledore Cook Book, 1872, page 163. | |
| Presbyterian Cook Book (1873) | Wine Whey |
Boil one pint of milk it rises to the top of the sauce pan, pour in a large glassful of sherry or maderia wine; let it boil up; if it separates, take itoff the fire; let ... From Presbyterian Cook Book, 1873, page 157. | |
| Housekeeping in Old Virginia (1879) | Wine Whey |
Put half pint milk over the fire, and, as soon as it begins to MTLK PUNCH ESSENCE OF CHICKEN. 481 boil, pour slowly into it a wine-glass of sherry wine, mixed with a ... From Housekeeping in Old Virginia, 1879, page 488. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Wine Whey |
J cup wine; add wine; let stand until curds separate from whey. Strain and serve hot or or Vinegar Whey may be prepared in the same way; allow one tablespoon vinegar or ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 374. | |
| Rumford Complete Cook Book (1908) | Wine Whey |
% cup sherry or port wine. the milk, add the wine and remove from the at once. Let stand the curd is separated from the whey, then strain through a fine cloth and serve as it is, or reheat. From Rumford Complete Cook Book, 1908, page 243. | |
| The Appledore Cook Book (1872) | Wine Whips |
Into a pint of cream, stir half a cup of sugar, half a glass of wine, and a lump of ice; whip to a froth, and fill the glasses. From The Appledore Cook Book, 1872, page 173. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Wine, Oypeus, Imitation of |
1 ^ of bicarbonate of soda); bottle, cork, wire, cap and label. 373. "Wine, Champagne, English, 6 gallons of currant juice. 6 do. water, in which 15 lbs. of sugar have ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 210. | |
| Gulf City Cook Book (1878) | Wine-whey |
Stir into a pint of boiling milk one half pint of wine; let it boil one minute. Take from the let stand the curd has settled; then pour off the whey, and sweeten it with ... From Gulf City Cook Book, 1878, page 256. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Winej Paesnip |
2^ pints of plain syrup. (See No. 7.) Color with elderberry tincture and coloring. (See 88.) 387. Wiae, Mixed, 1| gallon of fresh-pressed currant juice. IJ do. do. do. ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 214. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Winje, Black Cubbant |
365. Wkiskey, Monongaliela. 8 gallons of Monongahela whiskey. 7 do. pure spirit. Color jellow. (See No* 91.) 366. Whislceyy Sootoh. 8 gallons of best genuine Scotch ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 208. | |
| The National Cookery Book (1876) | Winter Pea Sour |
in juarts of water till quite a tL ¢ Yer ind a sii ) CO! ) | Vy ¢ { mi peppel two ho longer; strain and serve, i 1 a separate dish From The National Cookery Book, 1876, page 31. | |
| How to Mix Drinks, or The Bon-Vivant's Companion (1862) | Xsoifes Fob Ten Gallons Eaoh |
85. Cider, Sweet Procure a cask, pitclied inside (like a beer-cask); then take as many sweet apples as will make juice sufficient to fill it. Press the apples as quickly ... From How to Mix Drinks, or The Bon-Vivant's Companion, 1862, page 133. | |
| Modern American Drinks (1895) | Yale Punch |
In a punch-bowl containing a few large lumps of clear ice put four lumps of the of half a lemon, and one-half pint of red Burgundy to every quart of cold dry champagne; ... From Modern American Drinks, 1895, page 101. | |
| Daly's Bartenders' Encyclopedia (1903) | Yale Punch |
Use of in a little water. 2 or 3 dashes of raspberry syrup. 2 or 3 dashes of benedictine. J pony glass of fine ice, mix well with a spoon, decorate the top with two or ... From Daly's Bartenders' Encyclopedia, 1903, page 106. | |