Polish Tea

Ingredients

• two ounces of sugar
• a large fresh lemon
• a pint of ale
• four inches of stick cinnamon
• a dessert-spoonful of arrowroot
• the yolks of two eggs
• a glass of maraschino

Method

1. 1

   Crush sugar on lemon rind, add more sugar to make 2 ounces, then strain lemon juice over it.

2. 2

   Simmer ale with cinnamon, stir in arrowroot paste, add syrup, and simmer.

3. 3

   Whisk in beaten egg yolks and add maraschino before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1264. The excerpt below is the record exactly as published.

Polish Tea. — Pub two or three large lumps of sugar upon the rind of a large fresh lemon until all the yellow part is taken oft". Add a httle more sugar to make up two ounces, and crush the sugar to powder. Strain over this the juice of the lemon, add two wine-glass- fuls of white wine, and cover the syrup until it is wanted. Put a pint of ale into a saucepan with four inches of stick cinnamon. Let it simmer gently for a few minutes, then stii- into it a dessert-spoonful of arrowioot which has been made into a paste with a little wine. Add the syrup, and a little more sugar if required, and simmer the Liquid a few minutes longer, stirring constantly. Draw the tea from the fire for a minute, and whisk into it the yolks of two eggs which have been beaten up with a little wine. Before serving, add a glass of maraschino

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