Negus
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a quart of negus.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 991. The excerpt below is the record exactly as published.
Negus, — This popular beverage derives its name from its origiaator. Colonel Negus. The ingredients of which it is composed are either port or sherry and hot water, the quantity of the water being double that of the wine. Sweeten with lump sugar, and flavour with a little lemon- juice, and gratod-nutmeg, and a morsel only of the yellow rind of the lemon. It is an improvement to add one drop of essence of ambergris, or eight or ten drops of essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.