1936 Shaking in the 60's by Eddie Clarke

RECIPES OF 100 YEARS AGO

Wormwood Bitters Put three to four sprigs of wormwood into a pitcher, and pour over them a bottle ofgin. Cover the pitcher and let it stand for three weeks, after which time the bitters are ready to be bottled, the wormwood having been removed. This recipe is from Bermuda, whose inhabitants, we are told, used these bitters almost exclusively. Mayblossom Brandy Fill bottles three-quarters full offreshly picked mayblossom —not stems or leaves. Fill up with brandy, cork and seal. Store for a month or six weeks, then strain off the brandy, rebottle and seal. This is an excellent substitute for peach brandy and ofgreat use in cocktails or cup. Saxon Mead 6 egg whites beaten well 12 gallons water, rain or spring 20 lb. honey ginger,nutmeg cinnamon,powdered—i teaspoonful each I sprig rosemary(or 3 teaspoonfuls dried) I cake yeast, worked into a cream with warm water, or 2 teaspoonful brewer's. Mix egg white with water,add the honey, boil for an hour, skimming now and then. Add spices and herbs. When cool add yeast, put into a cask not closed, so it may work,keep ing in a warm place at even temperature. When fermenta tion ceases, seal the bung, and let stand six months in a cool place, ofeven temperature. At the end ofthat time it should be tacked offand bottled.

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