1881 American and Other Drinks (second edition) Hard cover by Leo Engel

66

AMERICAN AND OTHER DRINKS.

176

LEMON WHEY.

One pint of boiling milk ; half a pint of lemon juice ; sugar to taste. Mix well together and strain through a sieve.

177

LEMON SYLLABUBS.

One pint of cream; one pint of water ; one pound of powdered sugar; the thin peel of three lemons and the juice of one. Whip up well with the white of one egg,and collect the froth off on a sieve. When served,put the liquor in glasses and the froth on top.

178

IMPERIAL.

Half ounce of lemon peel; half ounce cream of tartar; four ounces ofloaf sugar. Bruise the lemon peel with the sugar, mix with the cream of tartar, then bottle. When required for use,add one pint of boiling water.

179

KING'S CUP.

Peel of one lemon ; one and a half ounce lump sugar; one pint of cold water; a tea-spoonful of orange-flower water. After ten hours infusion strain.

180 GINGER WINE. Put twelve pounds of loaf sugar and six ounces of powdered ginger into six gallons of water,let it boil for an hour; then beat up the whites of halfa dozen eggs with a whisk,and mix them well with the liquor. When quite cold, put it into a barrel, with six lemons cut into slices and a cupful of yeast. Let it work for three days,then put in the bung. In a week's time you may bottle it, and it will be ready for immediate use.