1864 Bar Tender's Guide price $2 00 by Jerry Thomas

193

SHERBET, MARABQUmO..

add 3f gallons of water, | of a gallon of wMte,plain syrup (see ITo. 7); color dark yellow with oak hark.

326. E.um, St. Orois. (Santa Cruz Rum.)

62 Ihs, ofhrown sugar dissolved in 40 gallons of boiling water; cool it down to 80® (degrees); add 1 gjdlon of brewers' yeast. When fermentation is over distil.

827. Sherbet, Currant.

2^ gallons ofcurrantjuice. 2 do. fresh calves'-feetjelly. 2 do. cuiTant wine. 2 do. currant ratafia. 24 lbs. ofsugar dissolved in thejuice. Filter warm. (See No. 3.)

328. Sherbet,Lemon.

2J gallons oflemon juice. 2 do. fresh calves'-feet jelly.

2 do. Madeira wine. 2 ., do. French brandy. 24 lbs. of sugar rubbed with the rinds of the lemons. Filter warm. (See No.3.)

329. Sherbet, Marasquino.

2}gallons oforange juice. 2 do. fresh calves'-feet jelly. 5^ do. Marasquino di Zara. Filter warm. (See No. 3.) e

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