DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Alice Electa Pickard recipe book, 1868

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Page 167

167
lemons sliced 1 gill yeast -- work 24 hours then bottle.
Cream soda.
Dissolve 1&1/4 ounces tartaric acid & 1 pound sugar in 2 quarts boiling water; when cool stir in the whites of 2 eggs beaten stiff & essence to taste.  Put 1/3 teaspoon soda in 1/3 goblet ice-water then drink quickly -- keep the syrup bottled, & flavor strongly.
Beer.  No. 3.
1 pail water 1 pound sugar 1 pint molasses 2 tablespoons flour 2 or 3 eggs 1 gill hop yeast essence sassafras or wintergreen to suit taste.  Beat the eggs & sugar as for cake -- Boil it altogether briskly before putting in the yeast.  Let it stand in an open vessel 24 hours, before bottling -- bottle tight & keep in a cool place.
Beer.  No. 4.  
12 quarts tepid water 1 large tablespoon tartaric acid mix -- add 1 pint molasses  & 1 pint good yeast -- cover in a vessel & keep it warm until it is fit to bottle -- then cork tight -- ready for use in 48 hours.

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167 lemons sliced 1 gill yeast -- work 24 hours then bottle. Cream soda. Dissolve 1&1/4 ounces tartaric acid & 1 pound sugar in 2 quarts boiling water; when cool stir in the whites of 2 eggs beaten stiff & essence to taste. Put 1/3 teaspoon soda in 1/3 goblet ice-water then drink quickly -- keep the syrup bottled, & flavor strongly. Beer. No. 3. 1 pail water 1 pound sugar 1 pint molasses 2 tablespoons flour 2 or 3 eggs 1 gill hop yeast essence sassafras or wintergreen to suit taste. Beat the eggs & sugar as for cake -- Boil it altogether briskly before putting in the yeast. Let it stand in an open vessel 24 hours, before bottling -- bottle tight & keep in a cool place. Beer. No. 4. 12 quarts tepid water 1 large tablespoon tartaric acid mix -- add 1 pint molasses & 1 pint good yeast -- cover in a vessel & keep it warm until it is fit to bottle -- then cork tight -- ready for use in 48 hours.