Cool Tankard (Beer Gup)
From The spirit of cookery, 1895
TetvaMiddle is similar but not refrigerated.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 388. The excerpt below is the record exactly as published.
sugar, cognac or rum, and ginger and nutmeg, have been added; this is beaten up with some stirred or frothed eggs, half the whites omitted, and well mixed. Tliis preparation is in parts known as one yard of flannel. CUPS; SPIRITS 617 TFflssatZ Boiol is an ancient Christmas Eve regalement, and consists of hot ale with several spices poured over roast apples. AU Cup, Beer Gup, or Cool Tankard, is a mixture of ale with spices and sugar, fortified by braudy and sherry, and flavoured with capillaire and lemon ; to be cooled in water or ice. TetvaMiddle is almost identical with this, but is apparently not to be refrigerated. Caudle (from the French chdudel) is spiced warm ale with groats; formerly any warm drink given to the sick w'as so called. In practical life we have never met with the expression. Sp)irits are distilled from fermented grapes {i.e., wine), from cherries, malted corn, potatoes, sugar-cane, etc. Many of these spirits are used in cookery. Cognac used to be the best flavoured of all spirits, but is now rarely to be had genuine at a reasonable price. It is an ingredient of many dishes, though only added on account of its flavour, or as alcohol to raise or carry a flavour ; it is also mixed with cups. Bum, the distilled spirit from fermented sugar- cane extract, is remarkable amongst spirits by its freedom from fusel oil or amylic alcohol, which spoils whisky and gin so frequently. It has a remarkably strong and, when pure, agreeable flavour derived from the cane, and refined during fermentation and distillation. This flavour can be imported into sauces and mixed with drinks, particularly of the class called punch. Take care to obtain pure old Jamaica rum for cooking purposes, and avoid rum adulter- ated with whisky. Spirit distilled from malted and fer- mented corn simply is called whisky. When it is impreg- nated with the taste of smoke it is called Scotch. Corn spirit flavoured with oil of juniper is called gin. Spirit from rice is called arrack. Fermented cherries yield an excel- lent distilled spirit. Much of this is made in Alsatia, and termed cherry-water , German Kirschenwasser, or by a French abbreviation kirsch. When this spirit enters upon a French 6iS THE SPIRIT OE COOKERY culinary composition, the latter acquires the i\l\&au Kirsch* Much is made in Dalmatia from a cherry called marasche, hence called maraschino, and from the place of export di Zara. Maraschino is used in some compound drinks, but mainly in confections, to which it imparts a very fine flavour. The art of distilling spirits is so far developed, that from the most unlikely materials chemically pure alcohol can be isolated. As this has no collateral taste, and does not reveal its origin, it is termed silent sxiirit. Such spirit is used in connection with cookery for the production of tinctures — i.c., real solutions of colouring matters as well as alcoholic extracts of spices — for the preservation of many varieties of fruit, such as cherries (known in England as cherry brandy
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Cook this with the app: pantry check, scaling, and the assistant.