Honey Vinegar. — Dissolve Honey in water in the proportion j
of lib. of Honey to lqt. of water✪ Honey Vinegar, which must be put in a
cask in a sunny place so that it is well exposed to the heat j
of the sun. The bung-hole of the cask should not be covered
except with a piece of coarse linen to keep insects from
getting in. In about six weeks the liquor will have turned
to very strong vinegar.
Imitation Honey. — Put 51b. of the best white sugar in a lined
pan with lqt. of water, and place it over a slow fire. When
boiling, skim well, mix with it ioz. of pulverised alum, and
move it from the fire. When somewhat cooled, stir in Joz. of
cream of tartar and 1 table-spoonful of extract of roses✪ Imitation Honey. Pour
the imitation Honey into jars, and when quite cold, cover
the jars with parchment.
HONOLULU PICKLE— See Pickles.
HOPS (Fr. Houblons ; Ger. Hopfen). — "What are com-
mercially known as Hops are the catkins (see Fig. 961)
of the female plant of the Humulus Lupulus, or common
Hop ; but these are not much used for culinary purposes,
although the tops or shoots of the young plants are
sometimes prepared and cooked as vegetables, and are
highly prized by epicures, probably as much for the 1
difficulty of obtaining them as for their gustatory value.
An enterprising manufacturer has been making ex- {
tensive efforts to introduce Hop-flavours into tea, coffee,
and cocoa, and presumably with good effect. As
“ bitters ” there are few to equal those made from
strong infusions of Hops.
Boiled Hop-Shoots served as Asparagus. — Take the young
shoots of the Hops, tie them in bundles, and boil them in |
water with a little meat in it for twenty minutes. Lay a
piece of toasted bread✪ Boiled Hop-Shoots served as Asparagus on a hot dish, put the Hops on it,
and serve.
Fried Hop-Shoots. — Slightly scrape some Hop-shoots, wash,
and three-parts boil them in acidulated salted water ; this
done, drain them, sprinkle salt over, and let them get cold, j
When about to serve, flour the shoots, dip them in beaten
eggs, and fry in boiling fat✪ Fried Hop-Shoots. Arrange on a hot dish, sprinkle
salt over them, and serve.
Fried Hop-Shoots a la Poulette. — Select the required
quantity of Hop-shoots, slightly scrape them, and boil in
salted water with a little lemon-juice or vinegar added.
When done, drain, put them in a stewpan with a piece
of butter, season with pepper and salt, and fry them for a
few minutes ; pour white sauce over them, thicken with a
liaison, put in a little chopped parsley and lemon-juice, stir
over the fire for a few minutes, then turn them out and serve.
Hops — continued.
Hop Beer. — (1) Boil 6oz. of Hops in 5qts. of water for four
hours ; strain the liquid and mix with it 4oz. of bruised
ginger and 5qts. more of water ; boil again for an hour, then
strain and mix in 41b. of sugar ; leave it to cool, and stir in
1 pint of yeast. Let it remain for two days, then draw it
off, and bottle.
Page 122 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Honey Vinegar. — Dissolve Honey in water in the proportion of 1 lb. of Honey to 1 qt. of water, which must be put in a cask in a sunny place so that it is well exposed to the heat j of the sun. The bung-hole of the cask should not be covered except with a piece of coarse linen to keep insects from getting in. In about six weeks the liquor will have turned to very strong vinegar.
Imitation Honey. — Put 5 lb. of the best white sugar in a lined pan with 1 qt. of water, and place it over a slow fire. When boiling, skim well, mix with it 1 oz. of pulverised alum, and move it from the fire. When somewhat cooled, stir in 1 oz. of cream of tartar and 1 table-spoonful of extract of roses. Pour the imitation Honey into jars, and when quite cold, cover the jars with parchment.
HONOLULU PICKLE— See Pickles.
HOPS (Fr. Houblons ; Ger. Hopfen). — "What are commercially known as Hops are the catkins (see Fig. 961) of the female plant of the Humulus Lupulus, or common Hop ; but these are not much used for culinary purposes, although the tops or shoots of the young plants are sometimes prepared and cooked as vegetables, and are
highly prized by epicures, probably as much for the 1 difficulty of obtaining them as for their gustatory value.
An enterprising manufacturer has been making ex- { tensive efforts to introduce Hop-flavours into tea, coffee, and cocoa, and presumably with good effect. As “ bitters ” there are few to equal those made from strong infusions of Hops.
Boiled Hop-Shoots served as Asparagus. — Take the young shoots of the Hops, tie them in bundles, and boil them in | water with a little meat in it for twenty minutes. Lay a piece of toasted bread on a hot dish, put the Hops on it, and serve.
Fried Hop-Shoots. — Slightly scrape some Hop-shoots, wash, and three-parts boil them in acidulated salted water ; this done, drain them, sprinkle salt over, and let them get cold, j When about to serve, flour the shoots, dip them in beaten eggs, and fry in boiling fat. Arrange on a hot dish, sprinkle salt over them, and serve.
Fried Hop-Shoots a la Poulette. — Select the required quantity of Hop-shoots, slightly scrape them, and boil in salted water with a little lemon-juice or vinegar added. When done, drain, put them in a stewpan with a piece of butter, season with pepper and salt, and fry them for a few minutes ; pour white sauce over them, thicken with a liaison, put in a little chopped parsley and lemon-juice, stir over the fire for a few minutes, then turn them out and serve.
Hops — continued.
Hop Beer. — (1) Boil 6 oz. of Hops in 5 qts. of water for four hours ; strain the liquid and mix with it 4 oz. of bruised ginger and 5 qts. more of water ; boil again for an hour, then strain and mix in 4 lb. of sugar ; leave it to cool, and stir in 1 pint of yeast. Let it remain for two days, then draw it off, and bottle.
Records on this page
Honey VinegarImitation HoneyBoiled Hop-Shoots served as AsparagusFried Hop-Shoots