Crush ginger, and pour 4 gallons of boiling water
over all. Stir often, and when lukewarm add the
white of an egg and 2 tablespoonfuls of fresh yeast.
Let it stand for 24 hours; then bottle in stone
bottles. The white of egg and yeast must first be
mixed together.
The following quantities will fill 15 large bottles.
2^ gallons Water.
2ozs. Cream of Tartar.
20zs. Ginger.
2pbs. Sugar.
2^ Lemons.
Miss H. Clements.
252
KING’S COLLEGE HOSPITAL TO SOUTH LONDON
Ginger Wine.
5 gallons of Water.
ioMbs. of loaf Sugar.
Mix together, with the whites of 6 eggs well beaten;
boil together and keep it well skimmed; add £lb. of
ginger bruised, boil £ of an hour; when cool strain
off ; put in a slice of toast dipped in new yeast; let it
stand two days, then add the rind and juice of 12
lemons, with 1 lb. of sugar, to the wine when done
working; take out the toast and add iqt. of
brandy. Put into bottles and cork well.
Mrs. Barnard.
Dissolve.
Imperial Drink.
ioz. Acid Potassium Tartare.
ioz. Tartaric Acid.
12 minims Oil of Lemon.
1 lb. refined Sugar.
1 gallon boiling Water.
King's College Hospital.
Lemonade.
Juice of 6 Lemons.
Rind of 4 Lemons.
6ozs. lump Sugar.
40ZS. Pearl Barley.
4qts. quite boiling Water✪ Lemonade.
Leave till cold, then strain.
Miss Elderton.
Lemon Syrup (1).
ipt. cold Water,
ilb. loaf Sugar,
ioz. Citric Acid.
2 teaspoon fuls Essence of Lemon.
Boil the sugar and water together for half-an-
hour; when cool, mix the acid and lemon well
togethei in a small basin, and add to the syrup.
Put it into a bottle, cork, and use 1 or 2 tablespoon-
fuls in a tumbler of cold water.
253
Miss LI. Clements.
IN AID OF THE FUND FOR THE REMOVAL OF
Lemon Syrup (2).
2lbs. loaf Sugar,
iipts. Water,
i^ozs. Tartaric Acid.
2 Lemons✪ Lemon Syrup.
Cut the lemons in thin slices and place in a large
jug with the tartaric acid, sugar and boiling water.
When cold it is ready for use. If preferred, a tea-
spoonful of essence of lemon may be used instead of
lemons.
Miss Phyllis Attenborough.
Orange Brandy.
To two bottles of brandy add the pared rind of four
Seville oranges. Let it stand four or five days, then
add i pint of new milk, in which you have boiled
Jib. of lump sugar, with the juice and pulp of four
Seville oranges and two sweet ones✪ Orange Brandy. Let it stand
two or three days longer, then strain and bottle it.
Mrs. Douglas Smith.
Raspberry Acid.
Take 2^ozs. of tartaric acid and dissolve in 2pts.
of hot water. Pour it upon 61bs. of raspberries.
Let it stand for 24 hours, then strain lightly through
a sieve and add iilbs. of lump sugar✪ Raspberry Acid, bruised, to
each pint of juice. Stir it occasionally, and when
the sugar is dissolved, bottle it, not filling the
bottles quite full.
Strawberries, currants, and mulberries may be
done in the same way, and the syrup may be used to
make jelly (with gelatine) or be used with soda
water as a “ refreshing drink.”
254
J. F. C.
KING'S COLLEGE HOSPITAL TO SOUTH LONDON.
Sloe Gin.
A bottle of gin to ^ pint of sloes, £lb. of sugar, two
or three cloves✪ Sloe Gin. Bruise the sloes before putting
them in the bottles'. Black-currant gin can be made
the same way; crush the currants before adding.
Mas. Douglas Smith.
Strawberry Nectar. ✪ Strawberry Nectar
Page 90 · 7 recipe records on this page
Presented as published in 1907. 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
Crush ginger, and pour 4 gallons of boiling water over all. Stir often, and when lukewarm add the white of an egg and 2 tablespoonfuls of fresh yeast. Let it stand for 24 hours; then bottle in stone bottles. The white of egg and yeast must first be mixed together.
The following quantities will fill 15 large bottles. 2^ gallons Water.
2ozs. Cream of Tartar.
20zs. Ginger.
2pbs. Sugar.
2^ Lemons.
Miss H. Clements.
Ginger Wine.
5 gallons of Water. ioMbs. of loaf Sugar.
Mix together, with the whites of 6 eggs well beaten; boil together and keep it well skimmed; add £lb. of ginger bruised, boil £ of an hour; when cool strain off ; put in a slice of toast dipped in new yeast; let it stand two days, then add the rind and juice of 12 lemons, with 1 lb. of sugar, to the wine when done working; take out the toast and add iqt. of brandy. Put into bottles and cork well.
Mrs. Barnard.
Dissolve.
Imperial Drink.
ioz. Acid Potassium Tartare. ioz. Tartaric Acid.
12 minims Oil of Lemon.
1 lb. refined Sugar.
1 gallon boiling Water.
King's College Hospital.
Lemonade.
Juice of 6 Lemons.
Rind of 4 Lemons.
6ozs. lump Sugar.
40ZS. Pearl Barley.
4qts. quite boiling Water.
Leave till cold, then strain.
Miss Elderton.
Lemon Syrup (1).
ipt. cold Water, ilb. loaf Sugar, ioz. Citric Acid.
2 teaspoon fuls Essence of Lemon.
Boil the sugar and water together for half-anhour; when cool, mix the acid and lemon well togethei in a small basin, and add to the syrup. Put it into a bottle, cork, and use 1 or 2 tablespoonfuls in a tumbler of cold water.
Miss LI. Clements.
Lemon Syrup (2).
2lbs. loaf Sugar, iipts. Water, i^ozs. Tartaric Acid.
2 Lemons.
Cut the lemons in thin slices and place in a large jug with the tartaric acid, sugar and boiling water. When cold it is ready for use. If preferred, a teaspoonful of essence of lemon may be used instead of lemons.
Miss Phyllis Attenborough.
Orange Brandy.
To two bottles of brandy add the pared rind of four Seville oranges. Let it stand four or five days, then add i pint of new milk, in which you have boiled Jib. of lump sugar, with the juice and pulp of four Seville oranges and two sweet ones. Let it stand two or three days longer, then strain and bottle it.
Mrs. Douglas Smith.
Raspberry Acid.
Take 2^ozs. of tartaric acid and dissolve in 2pts. of hot water. Pour it upon 61bs. of raspberries. Let it stand for 24 hours, then strain lightly through a sieve and add iilbs. of lump sugar, bruised, to each pint of juice. Stir it occasionally, and when the sugar is dissolved, bottle it, not filling the bottles quite full.
Strawberries, currants, and mulberries may be done in the same way, and the syrup may be used to make jelly (with gelatine) or be used with soda water as a “ refreshing drink.”
Sloe Gin.
A bottle of gin to ^ pint of sloes, £lb. of sugar, two or three cloves. Bruise the sloes before putting them in the bottles'. Black-currant gin can be made the same way; crush the currants before adding.
Mas. Douglas Smith.
Strawberry Nectar.
Records on this page
LemonadeGinger WineLemon SyrupOrange BrandyRaspberry AcidSloe GinStrawberry Nectar