- Joined
- Jul 12, 2007
- Location
- Aledo, IL
Beer
"The American Frugal Housewife", By Lydia M. Child,
1832
Beer is a good family drink. A handful of hops, to a pailful of water, and a half-pint of molasses, makes good hop beer. Spruce mixed with hops is pleasanter than hops alone. Boxberry, fever-bush, sweet fern, and horseradish make a good and healthy diet-drink. The winter evergreen, or rheumatism weed, thrown in, is very beneficial to
humors. Be careful and not mistake kill-lamb for winter-evergreen; they resemble each other. Malt mixed with a few hops makes a weak kind of beer; but it is cool and pleasant; it needs less molasses than hops alone. The rule is about the same for all beer. Boil the ingredients two or three hours, pour in a half-pint of molasses to a pailful, while the beer is scalding hot. Strain the beer, and when about lukewarm, put a pint of lively yeast to a barrel. Leave the bung loose till the beer is done working; you can ascertain this by observing when the froth subsides. If your family be large, and the beer will be drank rapidly, it may as well remain in the barrel; but if your family be small, fill what bottles you have with it; it keeps better bottled. A raw potato or two, cut up and thrown in, while the ingredients are boiling, is said to make beer spirited.
Tewahdiddle
"The Cook's Oracle; and Housekeeper's Manual", By William Kitchiner, 1830
A pint of table beer (or ale, if you intend it for a supplement to your
"night cap"), a table-spoonful of brandy, and a tea-spoonful of brown
sugar, or clarified syrup (See Below); a little grated nutmeg or ginger
may be added, and a roll of very thin-cut lemon-peel.
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
pleasantest beverages they ever put to their lips; and, as Lord Ruthven
says, "this is a right gossip's cup that far exceeds all the ale that
ever Mother Bunch made in her life-time."
Clarified Syrup
"The Cook's Oracle; and Housekeeper's Manual", By William Kitchiner, 1830
Break into bits two pounds (avoirdupois) of double refined lump sugar,
and put it into a clean stew-pan (that is well tinned), with a pint of
cold spring-water; when the sugar is dissolved, set it over a moderate
fire: beat about half the white of an egg, put it to the sugar before it
gets warm, and stir it well together. Watch it; and when it boils take
off the scum; keep it boiling till no scum rises, and it is perfectly
clear; then run it through a clean napkin: put it into a close stopped
bottle; it will keep for months, and is an elegant article on the
sideboard for sweetening.
"The American Frugal Housewife", By Lydia M. Child,
1832
Beer is a good family drink. A handful of hops, to a pailful of water, and a half-pint of molasses, makes good hop beer. Spruce mixed with hops is pleasanter than hops alone. Boxberry, fever-bush, sweet fern, and horseradish make a good and healthy diet-drink. The winter evergreen, or rheumatism weed, thrown in, is very beneficial to
humors. Be careful and not mistake kill-lamb for winter-evergreen; they resemble each other. Malt mixed with a few hops makes a weak kind of beer; but it is cool and pleasant; it needs less molasses than hops alone. The rule is about the same for all beer. Boil the ingredients two or three hours, pour in a half-pint of molasses to a pailful, while the beer is scalding hot. Strain the beer, and when about lukewarm, put a pint of lively yeast to a barrel. Leave the bung loose till the beer is done working; you can ascertain this by observing when the froth subsides. If your family be large, and the beer will be drank rapidly, it may as well remain in the barrel; but if your family be small, fill what bottles you have with it; it keeps better bottled. A raw potato or two, cut up and thrown in, while the ingredients are boiling, is said to make beer spirited.
Tewahdiddle
"The Cook's Oracle; and Housekeeper's Manual", By William Kitchiner, 1830
A pint of table beer (or ale, if you intend it for a supplement to your
"night cap"), a table-spoonful of brandy, and a tea-spoonful of brown
sugar, or clarified syrup (See Below); a little grated nutmeg or ginger
may be added, and a roll of very thin-cut lemon-peel.
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
pleasantest beverages they ever put to their lips; and, as Lord Ruthven
says, "this is a right gossip's cup that far exceeds all the ale that
ever Mother Bunch made in her life-time."
Clarified Syrup
"The Cook's Oracle; and Housekeeper's Manual", By William Kitchiner, 1830
Break into bits two pounds (avoirdupois) of double refined lump sugar,
and put it into a clean stew-pan (that is well tinned), with a pint of
cold spring-water; when the sugar is dissolved, set it over a moderate
fire: beat about half the white of an egg, put it to the sugar before it
gets warm, and stir it well together. Watch it; and when it boils take
off the scum; keep it boiling till no scum rises, and it is perfectly
clear; then run it through a clean napkin: put it into a close stopped
bottle; it will keep for months, and is an elegant article on the
sideboard for sweetening.
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