Ginger Beer. — Peel four lemons very thinly. Put
the strained juice with the peel into a large
earthenware pan, with two and a-half pounds
of loaf sugar, three ounces of bruised ginger,
and two ounces of cream of tartar. Pour over these in¬
gredients two and a-half gallons of boiling water,
allow it to cool, when add two tablespoonfuls of fresh
brewers’ yeast✪ Ginger Beer. After stirring the liquid leave it till
the next day to ferment. The yeast must be skimmed
from the top, and the beer carefully poured from the
sediment, and put into bottles ready for use. The corks
should be put into boiling water just before using,
and attention should be paid to them being perfectly
sound. Let the bottles be securely wired down. The
ginger beer will be ready for use in two days, and the
cost about is. iojd. for three and a-half dozen.
Effervescing Lemonade. — Squeeze the juice out of
as many lemons as will make a half-pint of juice.
Strain it into a clean enamelled saucepan, and add
one pound of loaf sugar; stand it on the fire until the
sugar is entirely dissolved. Allow it to get cool, and
pour it into a bottle or decanter. When required for
use put about a tablespoonful into a tumbler, and fill
up to threequarters of the tumbler with cold water.
Stir into the tumbler about as much carbonate of
soda✪ Effervescing Lemonade as will go on to a threepenny piece, and drink
during effervescence.
Lemonade. — Slice and remove the pips of fowr
lemons. Peel the thick white skin from them. Put
into a jug six ounces of moist sugar, one ounce of
cream of tartar, and the cut lemons. After pouring
two quarts of boiling water over it allow the liquid
to stand until cold. Leave it for two hours to infuse.
Sufficient to make five pints of lemonade.
GAS COOKERY BOOK.
187
Lemonade quickly and cheaply made. Take half an
ounce of citric acid crystals, J lb. of loaf sugar, and
dissolve the same into one pint of boiling water.
When cool add one teaspoonful of essence of lemon✪ Lemonade Quickly and Cheaply Made
For use take two or three tablespoonfuls of the above,
and add cold water to one glassful.
Cider Cup.— Cut into slices one lemon and one
orange. Place in a glass jug with two tablespoonfuls
of sugar. Add a pint of Herefordshire cyder and
a bottle of soda water✪ Cider Cup ; the cyder and soda should have
been on the ice before using. This will be found to
make a delightful cooling drink.
Claret Cup. — Into a large bowl place half a pound
of loaf sugar, the rind of one lemon and the remainder
cut up into thin slices, with an orange cut into very
thin slices. The peel of a small cucumber very thinly
cut and half a teaspoonful of nutmeg, with a small
wineglassful each of Benedictine, Maraschino, and
Curacoa, and a sprig of green mint. Now stand a
block of ice in the centre of the bowl, not too large a
block, and pour over the ice two bottles of claret✪ Claret Cup.
Let it stand for an hour in a cool place. Stir it well
before using, and serve with a silver ladle into coloured
claret glasses.
Apple Water. — Take three or four large juicy
apples; pare, core, and cut them into very thin slices.
Put them into a large jug, with the rind of a lemon
pared thin, and pour on a quart of boiling water✪ Apple Water.
Cover the jug closely, and let it stand for three or four
hours. Strain and sweeten with loaf sugar.
Page 102 · 7 recipe records on this page
Presented as published in 1900. 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
Ginger Beer. — Peel four lemons very thinly. Put the strained juice with the peel into a large earthenware pan, with two and a-half pounds of loaf sugar, three ounces of bruised ginger, and two ounces of cream of tartar. Pour over these in¬ gredients two and a-half gallons of boiling water, allow it to cool, when add two tablespoonfuls of fresh brewers’ yeast. After stirring the liquid leave it till the next day to ferment. The yeast must be skimmed from the top, and the beer carefully poured from the sediment, and put into bottles ready for use. The corks should be put into boiling water just before using, and attention should be paid to them being perfectly sound. Let the bottles be securely wired down. The ginger beer will be ready for use in two days, and the cost about is. 10½d. for three and a-half dozen.
Effervescing Lemonade. — Squeeze the juice out of as many lemons as will make a half-pint of juice. Strain it into a clean enamelled saucepan, and add one pound of loaf sugar; stand it on the fire until the sugar is entirely dissolved. Allow it to get cool, and pour it into a bottle or decanter. When required for use put about a tablespoonful into a tumbler, and fill up to threequarters of the tumbler with cold water. Stir into the tumbler about as much carbonate of soda as will go on to a threepenny piece, and drink during effervescence.
Lemonade. — Slice and remove the pips of four lemons. Peel the thick white skin from them. Put into a jug six ounces of moist sugar, one ounce of cream of tartar, and the cut lemons. After pouring two quarts of boiling water over it allow the liquid to stand until cold. Leave it for two hours to infuse. Sufficient to make five pints of lemonade.
Lemonade quickly and cheaply made. Take half an ounce of citric acid crystals, J lb. of loaf sugar, and dissolve the same into one pint of boiling water. When cool add one teaspoonful of essence of lemon. For use take two or three tablespoonfuls of the above, and add cold water to one glassful.
Cider Cup.— Cut into slices one lemon and one orange. Place in a glass jug with two tablespoonfuls of sugar. Add a pint of Herefordshire cyder and a bottle of soda water ; the cyder and soda should have been on the ice before using. This will be found to make a delightful cooling drink.
Claret Cup. — Into a large bowl place half a pound of loaf sugar, the rind of one lemon and the remainder cut up into thin slices, with an orange cut into very thin slices. The peel of a small cucumber very thinly cut and half a teaspoonful of nutmeg, with a small wineglassful each of Benedictine, Maraschino, and Curacoa, and a sprig of green mint. Now stand a block of ice in the centre of the bowl, not too large a block, and pour over the ice two bottles of claret. Let it stand for an hour in a cool place. Stir it well before using, and serve with a silver ladle into coloured claret glasses.
Apple Water. — Take three or four large juicy apples; pare, core, and cut them into very thin slices. Put them into a large jug, with the rind of a lemon pared thin, and pour on a quart of boiling water. Cover the jug closely, and let it stand for three or four hours. Strain and sweeten with loaf sugar.
Records on this page
Ginger BeerEffervescing LemonadeLemonadeLemonade Quickly and Cheaply MadeCider CupClaret CupApple Water