Albert Clint
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- Four and one half pounds of loaf sugar
- one and one half ounce tartaric acid
- four ounces tincture of ginger
- one ounce essence of capsicum
- two gallons of boiling water
- one pound of brown sugar
Method
- Four and one half pounds of loaf sugar, one and one half ounce tartaric acid, four ounces tincture of ginger, one ounce essence of capsicum, two drops of cassia.
- Put the above ingredients into a crock that will hold two gallons of boiling water;
- one pound of brown sugar to be burnt in a pan till it is the color of coffee, then add to it the other ingredients.
- The boiling water is the last thing to be poured on the ingredients.
- Stir until the sugar is dissolved.
- When cold, bottle, cork tight and put away for use.
- The burnt sugar gives it a pretty colour.