 Orangeade, or Lemonade. Squeeze the juice ; pour boiling water on a little of the peel, and cover close. Boil water and sugar to a thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the Syrup, with as much more water as will...  Mrs. Rundell's Domestic cookery - Pagina 151door Maria Eliza Rundell - 1859 - 343 pagina’sVolledige weergave - Over dit boek
 | Maria Eliza Ketelby Rundell - 1808 - 460 pagina’s
...thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the Syrup, with as much more water as will make a rich sherbet ; strain through...add water and capillaire. Egg Wine. Beat an egg. mix with it a spoonful of cold water; set on the fire a glass of white wine, half a glass of water, sugar,... | |
 | M. Radcliffe - 1823 - 728 pagina’s
...thin syrup, . and skim it. When all are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet ; strain through...juice, and strain it, and add water and capillaire. Orgeat. This, agreeable and delicate beverage is, in strictness, the purest barley water, but generally... | |
 | Maria Eliza Ketelby Rundell - 1824 - 544 pagina’s
...thin syrup, and skim it. When all are cold, mix th« juice, the infusion, and the syrup, with as much more water as will make a rich sherbet ; strain through...Or squeeze the juice, and strain it, and add water an4 capillaire. Egg Wine. Beat an egg, mix with it a spoonful of cold water ; set on the fire a glass... | |
 | 1826 - 492 pagina’s
...syrup, and skim it.- — When all are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet ; strain through...water and capillaire. Egg Wine. — Beat an egg, mix with it a spoonful oi cold water; set on the fire a glass of white wine, half a glass of water, sugar,... | |
 | Mrs. N. K. M. Lee - 1840 - 400 pagina’s
...i hin slices of fried bread ; sprinkle sugar over, and serve. EGG WINE. Beat up an egg, mix wilh it a spoonful of cold water; set on the fire a glass...little of it to the egg by degrees, till the whole is in, stirring it well ; then return the whole into the saucepan, set ¡t over a gentle fire, stir... | |
 | Modern domestic cookery - 1851 - 754 pagina’s
...thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet : strain through...juice, and strain it, and add water and capillaire. It is, however, still better when made with the juice of unripe grapes. The usual moile, however, of... | |
 | English cookery book - 1859 - 578 pagina’s
...thin syrup, and skim it. When all are cold, mix the juice, the infusion, nnd the syrup, with as much more water as will make a rich sherbet ; strain through a jelly-bag, and cool. CRANBERRY WATER. 1242. Bruise a cupful of cranberries, mixed with a cupful of cold water.... | |
 | John Savory - 1865 - 472 pagina’s
...thin syrup, and skim it. When they are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet ; strain through...mix it with a spoonful of cold water ; set on the tire a glass of white wine, half a glass of water, sugar, and nutmeg. When it boils, mix it gradually... | |
 | John Savory - 1871 - 504 pagina’s
...thin syrup, and skim it. When they are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet ; strain through...glass of water, sugar, and nutmeg. When it boils, mix it gradually with the egg, till the whole be in, stirring it well ; then return the whole into... | |
 | John Savory - 1878 - 632 pagina’s
...thin syrup, and skim it. When they are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet ; strain through...Or squeeze the juice, and strain it, and add water aud capillaire. Eag Wtne. Beat an egg ; mix it with a spoonful of cold water ; set on the fire a glass... | |
| |
