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The housekeeper's book, comprising advice on the conduct of household affairs in general; and particular directions for the preservation of furniture, bedding, &c.; for the laying in and preserving of provisions; with a complete collection of receipts for economical domestic cookery. The whole carefully prepared for the use of American housekeepers
(1837)
Essences, p. 171
Page 171
most of the others; but in six months it will be in tolerable
condition.
ESSENCES.
ESSENCE OF GINGER.
PUT three oz. of fresh grated ginger, and 1 oz. of thinly
cut lemon peel into a quart of brandy, and let it stand ten
days, not forgetting to shake it every day.
ESSENCE OF ALLSPICE.
Of oil of pimento, 1 drachm, strong spirit of wine, 2 oz.
mix these together by degrees, and a few drops will- give
the flavour of allspice to a pint of either gravy or mulled
wine.
ESSENCE OF NUTMEG, CLOVE OR MACE.
Have 2 oz. of the strongest spirit of wine, and put into
it 1 drachm of either nutmeg, clove or mace. A few drops
will give sufficient flavour.
ESSENCE OF CINNAMON.
Two oz. of strong spirits of wine, and 1 drachm of oil
of cinnamon.
ESSENCE OF SEVILLE ORANGE, AND LEMON PEEL.
Rub lump sugar on the lemon or orange, till it is quite
saturated with the rind, then scrape the sugar so saturated,
into the jar you keep it in, and rub the rind again, and
so on, till you have enough; press the sugar down close,
and keep it for use. This imparts a very nice flavour to
custards and puddings. Tincture of lemon peel is made
by paring the peel very nicely, and steeping it in brand.y
171
ESSENCES.
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