Porteree
From Invalid cookery (1880).
Source
not stated by archive.org
Credit
From Invalid cookery (1880), printed page 75, digitised by the Internet Archive: https://archive.org/details/63841060R.nlm.nih.gov
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.
Ingredients
- a pint of cold water
- Four tablespoonfuls of porter
- One teaspoonful of sugar
- Four tablespoonfuls of pounded ice
Method
- One-fourth of a pint of cold water.
- Four tablespoonfuls of porter or brown stout.
- One teaspoonful of sugar.
- Four tablespoonfuls of pounded ice.
- Place all the ingredients in a large goblet, and stir until the sugar is dissolved.
- Grate a little nutmeg over the top, if desired.
- Drink through a straw.
Plating
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