1869 Cooling Cups and Dainty drinks by William Terrington

184

Ale Cups.

orange-juice

the

oleo-saccharum

(strained),

of 3

oranges and 3 bottle of orange-brandy, 10 drops (or more to taste, if required) of essence of apple ; mix well together ; sweeten to taste, and add 1 quart of shaven ice and 8 bottles of potass water ; keep iced till required ; freeze up as much as possible. made with good sound ale, and drunk from the fankard ; being more palatable and presentable in this way than in glasses. Cambridge Ale Cup. — Boil in 3 pints of water 1 oz. of cloves, 1 oz. of cinnamon, 1 oz. of mace, add 3 oz. pounded sugar, with the juice and thin peel of a lemon ; then 3 pints of good college ale, and t>- pint of sherry ; make hot immediately before serving ; add a thin slice of fresh toast, with some nutmeg grated on it. Ale Cup. — Macerate 4 oz. cinnamon, 2 cloves, 1 allspice, a little grated nutmeg, in a gill of sherry ; in two hours, strain ; press, and put this in a jug; pour in 2 pints Burton ale (No. 1), and 9 4 bottles Rawlings’ ginger beer. This is a drink that will make you forget all care ; a little ice is an improvement in the glass. lemons, Alg, and Beer Cups should be (all bruised together), for one hour ; strain clear ;