| M. Radcliffe - Cookery, English - 1823 - 728 pages
...preserving the flavour of lemon peel, is to fill a wide-mouthed pint bottle half full of brandy, rum, or proof spirit ; and when you use a lemon, pare the...spirit with the flavour very strongly. Essence of Anchovy. Put into a marble mortar ten or twelve fine mellow anchovies, that have been well pickled,... | |
| William Kitchiner - Cooking, English - 1823 - 738 pages
...is to fill a wide-mouthed pint boule half full of Brandy, Rum, or proof spirit ; and whea yon ugti a Lemon, pare the rind off very thin, and put it into the Brandy, 6fc.; — in a fortnight, it will impregnate the spirit with the flavour very strongly. Essence of... | |
| William Kitchiner - Cooking, English - 1836 - 432 pages
...352. A very easy and economical way of obtaining, and preserving the flavour of Lemon-Peel, is to fill a wide-mouthed pint bottle half full of Brandy, or...with the flavour very strongly. ESSENCE OF CELERY. 353. Brandy or proof spirit, a quarter of a pint. Celery-seed bruised, half an ounce, Avoirdupois weight.... | |
| Mrs. N. K. M. Lee - Baking - 1840 - 400 pages
...TINCTURE. A very easy and economical way of obtaining, and preserving the flavor of leraon-peel, is lo nil a wide-mouthed pint bottle half full of brandy, or...a fortnight it will impregnate the spirit with the flavor very strongly. LEMON PICKLE. (1) Grate off a little of the outer rind of two dozen of lemons,... | |
| Robert Kemp Philp - Encyclopedias and dictionaries - 1856 - 372 pages
...— A very easy and economical way of obtaining and preserving thu flavour of lemon-peel, is to fill a widemouthed pint bottle half full of brandy, or...impregnate the spirit with the flavour very strongly. 2146. RELISHING RASHERS OF RACON. — If you have any cold bacon , you may make a very nice dish of... | |
| Robert Kemp Philp - Cooking - 1858 - 454 pages
...— A very easy and economical way of obtaining and preserving the flavour of Lemon-peel, is to fill a widemouthed pint bottle half full of brandy, or...very thin, and put it into the brandy, &c. : in a iorttiight it will impregnate the spirit with the flavour very strongly. 2146. RELISHING RASHERS )F... | |
| Handbooks, vade-mecums, etc - 1869 - 436 pages
...and economical way o: obtaining and preserving the flavour o: lemon peel, is to fill a wide-mouthec pint bottle half full of brandy, or proof spirit ;...impregnate the spirit with the flavour very strongly. 2084. Camomile Tea. — One ounce of the flowers to a quart of water wiling. Simmer for fifteen minutes... | |
| Robert Kemp Philp - Fancy work - 1872 - 432 pages
...— A very easy and economical way of obtaining and preserving the flavour of lemon peel, is to fill a wide-mouthed pint bottle half full of brandy, or...impregnate the spirit with the flavour very strongly. 2084. Camomile Tea. — One ounce of the flowers to a quart of water boiling. Simmer for fifteen minutes... | |
| Edwin Chesterman - Reference books - 1873 - 466 pages
...the flavor of lemonpoel, is to fill a wide-mouthed pint bottle half full of brandy, or proofspirit; and when you use a lemon, pare the rind off very thin, and put it into the brandy, etc. ; in a fortnight it will impregnate the spirit with the flavor very strongly. Camomile Tea. —... | |
| Cookery - 1903 - 456 pages
...— A very easy and economical way of obtaining and preserving the flavour of lemon peel, is to fill a widemouthed pint bottle half full of brandy, or...rind off very thin, and put it into the brandy, &c. ; iu a fortnight it will impregnate the spirit with the flavour very strongly. 1712. Camomile Tea.... | |
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