Sherry Cobbler
From Mrs. Beeton's household management (1907).
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A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
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.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Method
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- Ingredients.
- — \ a pint of sherry, i bottle of soda water, i glass of Cura<;oa.
- i t ablespoonf ul of castor sugar, crushed i Method.
- — Dissolve the sugar in the sherry, and add the liqueui .uul soda.
- Put the preparation into tun-, to each add a few small pieces of ice, and serve.
- Beverages of this description are usually drunk through straws, but it a matter nl "taste.
- Ingredients.
- — Sloes, gin, barley sugar, no\ < ssence of almond <.
- Method.
- Half fill clean, dry wine bottles with the fruit.
- Add to of crushed barley sugar, a little noyrau.
- or 2 or \ drops of .ilmnnds.
- Fill the bottle* with good them securely, and allow them to remain in A moderat- place At the end of tin r.iin the liqueur through line mu^liu or filtering paper until quite < Icar.
- then l>ottlo it.
- co;
- and store for use.
- 3609.— SLOE GIN.
- (Another Method.) Ingredients.
- — Sloes, good unsweetened gin, loaf sugar.
- Method.
- — Fill a wide-necked bottle with sloes, pour over them as much gin as the bottle will hold, then cork securely, and allow the ingredients to stand for 10 days.
- Strain off the liquid, remove the fruit, replace with fresh sloes, and pour on the gin, adding more spirit if necessary.
- Let it stand for 10 days longer, then strain, add from 4 to 6 ozs.
- of sugar to each pint of liqueur, and bottle for use.
Plating
Cookware for this recipe
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Sieve