HET (Hot) Pint
From The encyclopaedia of practical cookery, 1892
Serves 1
Quantities may be altered to suit taste.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 110. The excerpt below is the record exactly as published.
HET (HOT) PINT. — Tliis is a Scotch drink, made with ale, that is given to friends and visitors during the Hogmanay Festival, which takes place on the last day of the year. It is usually prepared as follows : Beat up a couple of fresh eggs together with 1 large table- spoonful of sugar, mix with this 1 teacupful of cold ale, and beat it up thoroughly. Into this pour 1 pint of boiling ale, and mix by pouring from one vessel to another. Put it again into the saucepan, and heat it to boiling ; then serve it in half-pint glasses, adding 1 wineglassful of whisky to each, and a grating of nutmeg
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