KUSi y Devonshire cool Tankard
From The cook and housewife's manual (1847).
Source and licence
From The cook and housewife's manual (1847), printed page 433, digitised by the Internet Archive: https://archive.org/details/cookandhousewif03johngoog
Read the original public domain per archive.org metadata; unverified
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
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Ingredients
Method
- Sweeten a bottle of cider with lumps of siyar rubbed on the rind of a large lemon.
- Add the juice of the lemon, a quarter pint of sherry, and the grate of half a nutmeg.
- like all summer beverages, it may be placed in ice ;
- and the flavour ** of our ancestors" may be given with thyme, balm, or mint.
- The following receipt for making tearpunch is taken from the Journal des Ck)nnais$atteei UaueUea : — Hyron tea, 8 oz.
- ;
- black tea, 4 oz.
- ;
- boiling water, 3 gallons ;
- susar, 16 lbs.
- ;
- old brandy (Eau de VieJ^ two and a half gallons ;
- mm, half a gallon ;
- citric acid, and spirit of citron, of each three ounces.
- The tea is first infused in the water, the citric add and sugar are then dissolved, and the other ingredients added.
- 1082.
- AthoU Brose.
- -^ Mix with a cupful of heaUiejv honey two cupfuls of whisky, alitis moantain-dew, or in this proportion ;
- hrandy and rum are also used, though the ^ combination they form with honey cannot be called AthoU Brose, The yolk of an e%^ is sometimes beat up with the brose.