1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book


"Before our Readers make any remarks on this Composition, we beg of them to taste it: if the materials are good and their Palate vibrates in unison with our own, they will find it one of the pleasant– est beverages they ever put to their lips...." Lord Ruthven says in his volume Experiments in Cookery, Lon– don, 1654: "This is a right Gossip's Cup that far exceeds all the Ale that Mother Bunch made in her lifetime."

Lemon peel, l curl, yellow part only Ginger, l pinch Nutmeg, sprinkling

Ale, one 12 oz bottle or pint Brandy, l tbsp or a trifle more Brown sugar, l tsp

Mix all these and heat on the fire, but do not boil. . . . This drink is a warmer of the heart, and would be a neat one to produce some cold fall or winter's afternoon or evening, before a snapping wood fire. NOW, finally, DR. WILLIAM K1TCHINER's "YARD of FLANNEL," which Is SOMETIMES CALLED an "Arn FLIP," CIRCA 1817 This is another hot helper based on ale, and calculated to cheer up any long winter evening while the wind whistles about the eaves. Ale, l qt; or 2Yz to 3 12 oz bottles Eggs, 3 beaten Brown sugar, Yi cup Ginger, 1/3 tsp Nutmeg, 2/3 tsp Good cognac, or rum, Yz cup Lemon, yellow peel, Yi Take the yellow peel of Yz lemon, put into the ale and bring to heat; meanwhile beating up eggs with spices, sugar and rum. When the ale steams-but still isn't boiling-pour into a pitcher; then turn the egg– s'pice blend into another. Now pour back and forth briskly until everything is creamy and smooth.

. 52.

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