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Peppermint - Victorian Recipes
From 'The Dictionary of Daily Wants' - 1859
PEPPERMINT CORDIAL. - To make five gallons of this cordial, take three
and a quarter gallons of rectified spirit, three pounds of loaf sugar, a gill of spirit
of wine, four pennyweights of oil of peppermint; fill up the cask with water until the
quantity becomes five gallons rouse it well, and set the cask on end.
PEPPERMINT DROPS. - Pound and Sift a quarter of a pound of double-refined
sugar, and beat it with the whites of two eggs till perfectly smooth; add sixty drops of
oil of peppermint, beat it well, drop it on white paper, and dry it at a distance from the fire.
PEPPERMINT LOZENGES. - Take two pounds of loaf sugar, two ounces of fine
starch, and a few drops of essence of peppermint; mix these ingredients with gum
tragacanth ; form into drops, and bake.
PEPPERMINT WATER. - Take of the herb of peppermint, dried, a pound and a
half, and as much water as will prevent it from burning; after seething, distil off a
gallon, and bottle for use.
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Victorian Cookery: Recipes and History
by Maggie Black
With more than 30 recipes covering the whole range of Victorian society, this book gives a fascinating insight into the way food was prepared and enjoyed by our ancestors.
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Mrs Beeton's Book of Household Management
by Isabella Beeton
A founding text of Victorian middle-class identity, Household Management is today one of
the great unread classics. To the modern reader expecting stuffy moralizing and watery
vegetables, Beeton's book is a revelation: it ranges widely across the foods of
Europe and beyond, actively embracing new foodstuffs and techniques, mixing domestic
advice with discussions of science, religion, class, industrialism and gender roles.
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