Usquebach, Irish. — This was origi-
nally a liqueur — a compound spirit made with
spices. Among other recipes for its manufac-
ture is the following : — Take of nutmegs, cloves,
and cinnamon each two ounces ; of the seeds
of anise, caraway, and coriander, each four
ounces ; sUced liquorice, half a pound. Bruise
the seeds and spices, and put them, together
with the liquorice, into a stiU with eleven
gallons of proof spirits and two gallons of
water. Distil with a pretty fresh fire till the
"faints" begin to rise. As soon as the liquor
comes over, fix some saffron to the end of the
worm, that the Hqueur may pass through it and
extract its tincture. Soften the whole with
sugar.
Usquebach, Irish (another way).— Di-
gest the following ingredients for a fortnight
in five gallons of French brandy — nutmegs,
cassia, cinnamon, angelica-root, hay-saflEi-on,
rhubarb, of each one ounce ; mace, cloves,
lesser cardamom-seeds, of each two drachms;
liquorice-root, three ounces; coriander-seeds,
aniseed, turmeric-root, caraway-seeds, of each
one ounce.
Usquebach (Meg Dod's recipe). — To two
quarts of the best brandy, or whislcy without
a smoky or any peculiar flavour, put a pound
of stoned raisins, half an ounce of nutmegs,
a quarter of an ounce of cloves, the same quan-
tity of cardamoms, aU bruised in a mortar ; the
rind of a Seville orange rubbed off on lumps
of sugar, a little tincture of saffron, and half
a pound of brown sugar-candy. Shake the
UTE
( 1025 )
VAN
infusion every day for a fortnight, and filter it
for use. Not a drop of water must be put to
this cordial. It is sometimes tinged of a pale
green with the juice of spinach instead of the
Siiffi-on tint being imparted to it.
Utensils, Kitchen {sec Appendix).
Uxbridge Plum Pudding (excellent).
— Shred a haH-pound of suet very finely,
mix with it half a pound of flour, half a pound
of sugar, half a pound of mashed potatoes, half
a pound of grated carrots, three-quarters of a
pound of picked and di-icd currants, two ounces
of minced candied peel, and a little grated
nutmeg✪ Uxbridge Plum Pudding. JMix the ingredients thoroughly.
Press them into a buttered basin or mould
which they will quite fill, cover the mould with
a saucer, and tie it tightly in a cloth. Plunge
it into boiling water, and keep it boiling quickly
until done enough. A quarter of an hour before
the pudding is wanted take it up, and before
turning it out of the basin put it into the oven.
This will remove any moisture it may have
acquired in boiling, and cause it to turn out
better. Send brandy or wine sauce to table
-wnth it. Time to boil the pudding, fully six
hours. Probable cost, Is. 3d. Sufficient for six
or eight persons.
V
Vacherin for Sweet Creams.— Take
Page 2090 · 1 recipe record 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
Usquebach, Irish. — This was originally a liqueur — a compound spirit made with spices. Among other recipes for its manufacture is the following : — Take of nutmegs, cloves, and cinnamon each two ounces ; of the seeds of anise, caraway, and coriander, each four ounces ; sliced liquorice, half a pound. Bruise the seeds and spices, and put them, together with the liquorice, into a stiU with eleven gallons of proof spirits and two gallons of water. Distil with a pretty fresh fire till the "faints" begin to rise. As soon as the liquor comes over, fix some saffron to the end of the worm, that the liqueur may pass through it and extract its tincture. Soften the whole with sugar.
Usquebach, Irish (another way).— Digest the following ingredients for a fortnight in five gallons of French brandy — nutmegs, cassia, cinnamon, angelica-root, hay-saffron, rhubarb, of each one ounce ; mace, cloves, lesser cardamom-seeds, of each two drachms; liquorice-root, three ounces; coriander-seeds, aniseed, turmeric-root, caraway-seeds, of each one ounce.
Usquebach (Meg Dod's recipe). — To two quarts of the best brandy, or whislcy without a smoky or any peculiar flavour, put a pound of stoned raisins, half an ounce of nutmegs, a quarter of an ounce of cloves, the same quantity of cardamoms, aU bruised in a mortar ; the rind of a Seville orange rubbed off on lumps of sugar, a little tincture of saffron, and half a pound of brown sugar-candy. Shake the
UTE
( 1025 )
VAN
infusion every day for a fortnight, and filter it for use. Not a drop of water must be put to this cordial. It is sometimes tinged of a pale green with the juice of spinach instead of the Siiffi-on tint being imparted to it.
Utensils, Kitchen {sec Appendix).
Uxbridge Plum Pudding (excellent). — Shred a haH-pound of suet very finely, mix with it half a pound of flour, half a pound of sugar, half a pound of mashed potatoes, half a pound of grated carrots, three-quarters of a pound of picked and dried currants, two ounces of minced candied peel, and a little grated nutmeg. JMix the ingredients thoroughly. Press them into a buttered basin or mould which they will quite fill, cover the mould with a saucer, and tie it tightly in a cloth. Plunge it into boiling water, and keep it boiling quickly until done enough. A quarter of an hour before the pudding is wanted take it up, and before turning it out of the basin put it into the oven. This will remove any moisture it may have acquired in boiling, and cause it to turn out better. Send brandy or wine sauce to table with it. Time to boil the pudding, fully six hours. Probable cost, Is. 3d. Sufficient for six or eight persons.
Vacherin for Sweet Creams.— Take
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Uxbridge Plum Pudding