98 recipes to catch a buzz in the civil war

8/13/2019 98 Recipes to Catch a Buzz in the Civil War

1/29

98 Recipes to Catch a Buzz in the Civil War

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irds do it$ Bees do it$ %ven elephants and &leas do it$ These creatures have all &ound out that the consumption o&ermented &ruit or spoiled grains can produce a most en(oyable &eeling) at least &or a time$ *t did however take hum

ome time to get the process organi+ed) seeking out the best sorts o& &ruits and grains &or the purpose$ At the same tim

here was ongoing the parallel process o& sorting out the best types o& yeast to use on each o& the above) since the beseast &or making bread may not be the best strain to use &or beer$ *ndeed) those little creatures yes) yeasts are technic

nimals) not plants# are the heroic laborers who do the actual heavy li&ting o& turning sugar molecules into alcohol$ %

e mean alcohol$ ,ic- Too mush research on an artitickle is never a bad thing) right.

hem$ We are historians here) not moralists) so we are not going to get into the pros and cons o& alcohol consumptio

/cept to note that the same argument was in &ull swing during the Civil War era$ *ndeed) the temperance movement0

though in semi0suspension during the war years themselves as the women who made up the &orce o& the campaignevoted themselves to war work00was on the rising arc that (ust a &ew decades later would lead to 1rohibition in the 2

We as a people have always been schi+o&$$$sch+it++o$$$er) o& two minds about boo+e$ ,ic-#

o we will present the thoughts o& a legendary "outhern senator) cited in Dr$ Thomas 3owry's classic The Story the

oldiers Wouldn't Tell: Sex in the Civil War*:

ir, you have asked my stand on the subject of whiskey Well, if by whiskey you mean that de!radation of the noble

arley, that burnin! fluid which sears the throats of the innocent, that vile li"uid that sets men to fi!htin! in low saloom whence they !o forth to beat their wives and children, that li"uor the #evil s$awns which reddens the eye, coar

he features, and a!es the body beyond its years, then % am a!ainst it with all my soul &ut, sir, if by whiskey you mea

hat diadem of the distiller's art, that nimble !olden ambrosia which loosens the ton!ue of the shy, !laddens the hearhe lonely, comforts the afflicted, rescues the snakebitten, warms the fro(en and brin!s the joys of conviviality to meurin! their hardearned moments of relaxation, then % am fours"uare in favor of whiskey )rom these o$inions % sh

ot waver

Not o& course that we would want to imply any connection between li5uor and se/$ No) no no no non$$$$or at any rathat's another article$ "o without &arther ado$$$$start mi/ing-

INEPP!E "#!EP

67 c$ gin

bottle sparkling 8oselle wine67 c$ raspberry syruppineapple

uice o& 7 oranges about !67 c$#

eel) slice and cup up a ripe pineapple into a glass bowl: add the (uice o& two oranges) a gill or raspberry syrup) a gill

maraschino) a gill o& old gin) a bottle o& sparkling 8osell) and about a pound o& pure ice in shaves: mi/) ornament wi

erries in season) and serve in &lat glasses$rom&on+ivant's Com$anion by erry Thomas, -ew .ork, /012
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2/29

$INT "#!EP No. 1

6= to ! cup brandy or cognac

67 tsp$ rumand !67 tbs$ water

tbs$ sugar

everal &resh mint leaves

issolve one tablespoon o& white pulveri+ed sugar in two and one0hal& tablespoons o& water$ Take two sprigs o& &resh

mint and press them well in the sugar and water) until the &lavor o& mint is e/tracted: add one wine glass o& Cognac

randy) and &ill the glass with &ine shaved ice) then draw out the sprigs o& mint and insert them in the ice with the steownward) so that the leaves will be above) in the shape o& a bou5uet: arrange berries) and small pieces o& sliced ora

n top in a tasty manner) dash with 9amaican rum) and sprinkle white sugar on top$ 1lace a straw >across the top o& th

lass?) and you will have a (ulep that is &it &or an emperor$rom&on+ivant's Com$anion by erry Thomas, -ew .ork, /012

PP!E"C% &an #no''icial Reci(e)

ard &ermented# apple cider

ake a 5uantity o& hard cider) pre&erably several gallons at least) and put it in a cold place$ Traditionally this is done arrel outdoors in wintertime) but improvise as your circumstances re5uire$ A&ter it has chilled &or several hours

raditionally this is overnight# inspect the barrel and see i& a layer o& ice has &ormed on top o& the li5uid$ @emove thi

e) as completely as possible) and discard$ @epeat process until cider has achieved the desired degree o& into/icatingualities$

he rationale &or this process is as &ollows Cider) or any other wine) &erments naturally only to a certain point o& alco

ontent) a&ter which it either turns to vinegar or simply goes bad$ *n circumstances where mechanical distillation wasther impractical) illegal) heavily ta/ed) or unknown) the procedure above was the only means available to raise the

cohol content o& the beverage any &urther$ The results were not elegant brandy such as distillation would have

roduced) but achieved the desired result o& the biggest drunk &or the buck$recipe &or this product has not been &ound in the Cookbook %ditor's collection o& material &rom ! or earlier) but

ad a reader re5uest &or this item and decided to pass along what we know about the matter$

* +*I! CIER

pple cider) newly made

ake cider which has been made but a day or two) and boil it nearly hal& away$ "kim ot o&ten$ *t will keep good a lon

me) and is use&ul in making mince pies) and to &lavor pudding sauce$ Bottle it and cork it well$ A mould >mold? wil

orm over the top) but will not in(ure the cider$rom The .oun! 3ousekee$er's )riend by 4rs 4 3 Cornelius, &oston, /015

*- $%IN PERR/ *R CIER

ears &or perry#

pples &or cider#

s &or the making o& perry and cider) which are drinks much used in the west parts >o& %ngland?) and other countries

ored with &ruit in this kingdom) you shall know that your perry is made o& pears only) and your cider o& apples: and

he manner o& making thereo&) it is done a&ter one &ashion) that is to say) a&ter your pears or apples are well picked &rohe stalks) rottenness and all manner o& other &ilth) you shall put them in the press mill which is made with a millston

unning round in a circle) under which you shall crush your pears or apples) and then) straining them through a bag o

aircloth) tun up the same >put it in barrels?) a&ter it hath been a little settled) into hogsheads >larger barrels?) barrels a

ther close vessels >ones which can be sealed so air can't get in) so &ermentation can take place$?


3/29

ow a&ter you have pressed all) you shall save that which is within the haircloth bag) and putting it into several vesseut a pretty 5uantity o& water thereunto) and a&ter it hath stood a day or two) and hath been well stirred together) pres

ver also again) &or this will make a small perry or cider) and must be spent >used? &irst$ Now o& your best cider) that

hich you make o& your summer or sweet &ruit) you shall call summer or sweet cider or perry) and that you shall sperst also: and that which you make o& the winter or hard &ruit you shall call winter or sour cider) or perry: and that yo

hall spend last) &or it will endure the longest$

rom The 6n!lish 3ousewife, etc, by 7ervase 4arkham, /15/

IER WINE

pple cider or &resh0pressed (uiceoney

ote This must either have yeast added to it or else le&t open at some point a&ter boiling so that wild yeast can comeontact with it &rom the air$ *& the (uice was not boiled it would &erment naturally &rom yeast on the skins o& the apple

ake sweet cider immediately &rom the press$ "train it through a &lannel bag into a tub) and stir into it as much honey

ill make it strong enough to bear up an egg$ Then boil and skim it) and when the scum ceases to rise) strain it againWhen cool) put it into a cask) and set it in a cool cellar till spring$ Then bottle it o&&) and when ripe) it will be &ound a

ery pleasant beverage$ The cider must be o& the very best 5uality) made entirely &rom good sound apples$

rom Seventy)ive 8ecei$ts for 9astry, Cakes and Sweetmeats by 6li(a eslie, /050

** CIER 0 E0I!/ $E 0 +

uice o& apples) pre&erably &resh &rom an apple0press

ote This is not really a recipe as much as a description o& a &iltration process$ ,owever) the &act o& the matter is tha

espite 8r$ Bemiss' promises) the cider made by this process W*33 &erment since at no point is the &resh (uice boiledpples naturally contain yeast on their outer peel) which will pass into the (uice when they are crushed$ The yeast wi

ork on the natural sugars in the (uice to &orm alcohol) (ust as in any other winemaking process$ The hardness o& th

esulting product will depend on how long it is le&t undisturbed in the barrel to work$

ake the largest cask >barrel? you have on your &arm) &rom a barrel upwards: put a &ew sticks in the bottom) in the

manner that house0wives set a lye case) so as to raise a vacancy o& two or three inches &rom the bottom o& the cask: thy over these sticks either a clean old blanket) or i& that not be at hand) a 5uantity o& swindling &la/) so as to make a

& about a 5uarter o& an inch thick) then put in so much cleaned washed sand) &rom a beach or road) as will cover abo

/ or eight inches in depth o& your vessel: pass all your cider &rom the press through a table cloth) suspended by theorners) which will take out the pummice >residue &rom the crushed apples? : pour the li5uor gently upon the sand)

hrough which it must be su&&ered to &ilter gradually) and as it runs o&& by a tap inserted in your vessel) in the vacancy

made by the sticks at the bottom) it will be &ound by this easy method) as clear cider can be e/pected by the most

borious process o& re&ining: and all the mucilaginous matter) which causes the &ermentation and souring o& cider) we separated so as to prevent that disagreeable conse5uence$

rom The #yer's Com$anion by 6lijah &emmis, /0/;

EENT0 P#NCH

5t$ green tea67 pint currant (elly

hampagne

uice o& = lemons

ugar E Brandy

o two 5uarts o& green tea) add hal& a pint o& currant (elly) a little champagne) and the (uice o& &our lemons: sweeten w

oa& sugar) and add old spirits o& brandy to your taste$

rom The Carolina 3ousewife by Sarah 8utled!e, /0


4/29

INE2PP!E +EER

pineapple

Waterugar

Wash and then pare a pine0apple: i& a good si+e) put the rind into about two 5uarts o& water in the 5uantity you must

uided by the si+e o& the pine0apple#: cover it &or twenty0&our hours: then sweeten to your taste) bottle) cork) and put nto the sun &or &ive or si/ hours) cool it and it is then &it &or use$

rom The Carolina 3ousewife by Sarah 8utled!e, /0see note below 8aple Beer?)weeten) &erment and bottle it) like the spring beer$

he essences o& hops) checkerberry) ginger) and spruce) put into warm water in suitable proportions) then sweetened)

ermented and bottled) make good beer$rom The .oun! 3ousekee$er's )riend by 4rs >4 3 ? Cornelius, /015

$P!E +EER

gallons water) boiled

5t$ maple syrup

tbs$ essence o& spruce >note) we are not sure what this is) how it is made) or where it might be &ound today?pint homemade yeast) or 7 packets or cakes commercial yeast

o &our gallons o& boiling water) add one 5uart o& maple syrup and a small table0spoon&ul o& essence o& spruce$ Whenabout milk warm) add a pint o& yeast: and when &ermented) bottle it$ *n three days it is &it &or use$

rom The .oun! 3ousekee$er's )riend by 4rs >4 3 ? Cornelius, /015

Note on %ssence o& "pruce An anonymous contributor tells us that this commodity is made by taking the tender

ew0growth tips o&& branches o& either spruce or balsam &ir trees and soaking them in water or molasses until the &lav

bsorbed into the li5uid$ "train and save the li5uid &or use in recipes such as these$

N!I0H INER +EER

5ts$ water) boilingand !67 ounces ginger root

o+$ cream o& tartar

lb$ brown sugar or white sugar) optional#lemons) sliced thin

cup homemade yeast) or 7 packets or cakes o& commercial yeast

our &our 5uarts o& boiling water upon an ounce and a hal& o& ginger) an ounce o& cream o& tartar) a pound o& clean brugar) and two &resh lemons) sliced thin$ *t should be wrought >le&t standing? twenty0&our hours) with two gills o& goo

east) and then bottled$ *t improves by keeping several weeks) unless the weather is hot) and it is an e/cellent bevera

& made with loa& instead o& brown sugar) the appearance and &lavor are still &iner$



5/29

#RRNT WINE

ugar) ! unit

urrant (uice) ! unitWater) 7 units

se sugar) water and currant (uice in these proportions) vi+$) one 5uart each o& (uice and the best o& sugar) and two o&

ater$ 1ut the mi/ture into a tight keg with a &aucet$ 3eave out the bung &or two or three weeks) and then put it inoosely) so that i& it continues to &erment longer) the keg will not burst$ A&ter a &ew days more put in the bung tight$ 3

and a year) and then draw it o&& and bottle it$


PRIN +EER

hand&ul wintergreen leaves

assa&ras root) cut up

67 hand&ul pine buds

hand&ul hops >see note?Water

and !67 pint molasses

to ! and a hal& cups homemade yeast >70< packets or cakes commercial yeast?

ake a hand&ul o& checkerberry wintergreen#) a &ew sassa&ras roots cut up) a hal& a hand&ul o& pine0buds) while they

mall and gummy) and a small hand&ul o& hops$ *& dried in the ordinary way$ But a small pinch o& the hops put up inound packages by the "hakers is enough$# 1ut all these into a pail o& water over night) and in the morning boil them

r three hours: &ill up the kettle when it boils away$ "train it into a (ar or &irkin that will hold a hal& a pail&ul more o&

ater$ "tir in a pint and a hal& o& molasses) then add the hal& pail&ul o& water) and taste it$ *& not sweet enough add mo

molasses$ *t loses the sweetness a little in the process o& &ermentation) and should there&ore be made rather too sweetrst$ Add two or three gills o& good yeast) set it in a warm place) and let it remain undisturbed till it is &ermented$ Wh

he top is covered with a thick dark &oam) take it o&&: have ready clean bottles and good corks: pour o&& the beer into

nother vessel) so gently as not to disturb the sediment) then bottle it) and set it in a cool place$ *t will be ready &or uswo days$ The sediment should be put into a bottle by itsel&) loosely corked) and kept to &erment the ne/t brewing$ ;r

he .oun! 3ousekee$er's )riend by 4rs >4 3 ? Cornelius, /015

ENER! HRRI0*N0 E N*

ard cideregg

and !67 tsp$ sugar

or < small lumps ice

dd all the above ingredients e/cept the cider to a large tumbler) &ill with cider) and shake well$ This is a

plendid drink and is very popular on the 8ississippi @iver$ *t was Feneral ,arrison's &avorite beverage$

rom&on+ivant's Com$anion by erry Thomas, /012

Note ;or many years this recipe has run with this note We have no clue who Feneral ,arrison was) but are shock

hat a general o&&icer would be drinking hard cider anyway$ "hocked) we tell you- Thanks to alert reader 9$ ,enry ;$ o& Battery C)


6/29

INER +EER

gallon cold water

lb$ white sugar67 o+$ race ginger

lemon) sliced

tea0cup homemade yeast ! packet dry or ! cake moist commercial yeast$#

everal raisins

gallon cold water) ! lb$ white sugar) !67 o+$ race ginger) ! sliced lemon) ! tea0cup yeast$ 3et it stand all night to

erment: then pour it o&& without stirring) bottle it) and add ! raisin to each bottle$romThe 6conomical Cook&ook by 6li(abeth -icholson, /01;

WHI0%E/ 0%IN

wine glass "cotch or *rish whiskey

piece o& lemon peel

dd the above to a tumbler and &ill one0hal& &ull o& boiling water$ This is called a Columbia "kin in Boston$


!RET N CH$PNE C#P, ! +R#N*W

&or a 1arty o& Twenty#

he &ollowing claret and champagne cup ought) &rom its e/cellence) to be called the nectar o& the C+ar) as it is so hig

ppreciated in @ussia) where &or many years it has en(oyed a high reputation amongst the aristocracy o& the 8uscovi

mpire$ 1roportions

bottles claret >a type o& red wine?

6< pint Curacao

pint sherry67 pint brandy

wine glasses > about ! cup? raspberry li5ueur

sliced orangessliced lemon

;ew Freen Balm "prigs

;ew Borage "prigsbottles Ferman selt+er water

ieces o& cucumber rind >peel?

bottles "oda Water

tir the above together and sweeten with pounded sugar until it &erments$ 3et it stand one hour) strain and ice it well$

hen &it &or use$ "erve in small glasses$ ;or a Champagne Cup) use champagne instead o& claret and Creme do Noyau

nstead o& raspberry li5ueur$rom&on+ivant's Com$anion by erry Thomas, /012

*ntroductory paragraph by that author$ 9erry Thomas spent the Fold @ush years as a bartender in Cali&ornia) where

ontact with @ussians) who a&ter all still owned Alaska) was more common than it was in the eastern 2nited "tates$#

H$PNE P#NCH N*. 3

5t$ champagne6= lb$ sugar

orange) sliced

uice o& ! lemon

slices pineapple E !67 to


7/29


8/29


9/29

HERR/ 0HR#+

herries) pre&erably 8orello

ugarrandy

ather ripe 8orello cherries) pick them &rom the stalk) and put them in an earthen pot) which must be set into an iron

& water: make the water boil) but take care that none o& it gets into the cherries: whenhe (uice is e/tracted) pour it into a bag made o& tolerably thick cloth) which will permit the (uice to pass) but not the p

& your cherries: sweeten it to your taste) and when it becomes per&ectly clear)

ottle it00put a gill o& brandy into each bottle) be&ore you pour in the (uice00cover the corks with rosin$ *t will keep allummer) in a dry cool place) and is delicious mi/ed with water$

rom The +ir!inia 3ousewife by 4ary 8andol$h, /0


10/29

lace one teaspoon o& powdered sugar or rock candy and one wine glass o& brandy in a tumbler$ &ill the tumbler one0ull o& boiling water) mi/ well) and place a small cracknell or biscuit toasted# on top$ Frate a small 5uantity o& nutm

n top$ The yolk o& one new laid egg is an improvement$

rom 7entleman's Table 7uide by 6dward 8ickett, /0=5

H*T +RN/ N R#$ P#NCH

5t$ rum) dark i& possible5t$ cognac or brandy

lb$ sugar) cubes i& available

lemons5ts$ boiling water

tsp$ nutmeg

ub the sugar >i& cubed? over the lemons until it has absorbed all the yellow part o& the skins) then put the sugar into

unch bowl$ >note) i& hard cubes o& sugar are not available) peel the yellow part only o&&

he lemon skins and add them to the punch$? 1our in the boiling water) stirring well$ Add the rum) brandy and nutmeg

mi/ again) and the punch will be ready to serve$

s we have said be&ore) it is very important) in making good punch) that all the ingredients are thoroughly incorpora

o insure success) the process o& mi/ing must be diligently attended to$ allow a 5uart o& punch &or &our persons: but tn&ormation must be taken cum grano salis >with a grain o& salt? &or the capacities o& persons &or this kind o& beverag

enerally supposed to vary considerably$


HERR/ E N*

c$ sherryegg yolk

tbs$ white sugar) dissolved in ! tsp$ water

8ilkutmeg

issolve the sugar with a little water) break the yolk o& the egg in a large glass) and put in one05uarter tumbler o& broe$ Add the dissolved sugar) &ill the glass with milk) and shake up until the egg is

horoughly mi/ed with the other ingredients$ Then) grate a little nutmeg on top and 5ua&& the nectar cup$

rom&on +ivant's Com$anion by erry Thomas, /012

H*T E N* &No. 5)

pint "cotch aleglass whiskey around !67 cup#

eggs

6= o+$ cinnamon6= o+$ nutmeg

6= o+$ ginger all spices grated#

rown sugar) around ! tsp$

eat a pint o& "cotch ale and add) while warming) the cinnamon) nutmeg and ginger$ Beat up the egg yolks with a lit

rown sugar) pour in the ale gradually and when well amalgamated add a glass o& whiskey$ "tir well and serve$

rom Coolin! Cu$s and #ainty #rinks by William Terrin!ton, /01@


11/29

H*T E N*

67 c$ cognac

6= c$ rumegg

tbs$ cold water

tbs$ sugar) con&ectioners i& available

bout


12/29

T. CHR!E0 P#NCH

67 c$ port wine

o+$ brandyuice o& !6= lemon

tbs$ sugar

erries or other &ruit) in season

ill the tumbler with shaved ice) shake well) and ornament with &ruits in season) and serve with a straw$


*$ N "ERR/

also known as Copenhagen) or 9erry Thomas4

67 c$ 9amaica rum

7 eggs) separatedlb sugar

and !67 tsp$ ground cinnamon

67 tsp$ ground cloves67 tsp$ ground allspice

67 c$ brandy served separately) see recipe#

n a punch bowl) beat the whites o& the eggs to a sti&& &roth) and the yolks they are as thin as water) then mi/ together

dd the spice and rum$ Thicken with sugar until the mi/ture attains the consistency o& a

ght batter$ To serve to customers) take a small bar glass) and one tablespoon o& the above mi/ture) add one wine gla& brandy) and &ill the glass with boiling water) grate a little nutmeg on top$


HEP IRI0H WHI0%E/

8akes About


13/29

ote ! Frains o& 1aradise is another name &or pepper seeds) either guinea pepper or melegueta pepper$ Cayenne

ould probably work about as well$ Frind pepper and soak ! to ! and !67 lb$ in a gallon o& pure alcohol such as

verclear$ "eal bottle tightly and soak &or days or weeks as desired$ "train care&ully to prevent muddiness) and add &rne to two 5uarts to whiskey recipe above$ This was a common method o& making &ake li5uor seem stronger than it w

nce the sting o& the pepper simulated the bite o& alcohol$

ote 7 Catechu is the bark o& an %ast *ndian acacia plant) recommended by 3acour &or addition to &raudulent li5uor onstricted the throat like strong alcohol$ Where you would &ind this today we have no idea) and no intention o&

nvestigating$

ote


14/29

ill a tumbler two0thirds &ull o& shaved ice and add the above$ "tir with a spoon) and dress the top with &ruit in seasonrom The &on +ivant's Com$anion by erry Thomas, /012

RN/ -I:

67 c$ brandy

6= c$ water

6= lemontbs$ sugar

erries or other seasonal &ruit

ill a tumbler two0thirds &ull o& shaved ice and add the above$ "tir with a spoon) and dress the top with &ruit in season

rom &on +ivant's Com$anion by erry Thomas, /012

HERR/ N E

c$ sherry

egg

our in about one wine glass o& sherry$ Then break in the glass one &resh egg$

rom &on+ivant's Com$anion by erry Thomas, /012

NTIN0 P*#00E C-E

6< cup brandy or cognac

6< c$ maraschino li5ueur sweet cherry li5ueur) not Iirschwasser#

6< c$ curacao orange li5ueur such as Fran 8arnier#

his delicious drink is &rom a recipe by "antina) proprietor o& "antina's "aloon) a celebrated "panish Ca&e in New

rleans$

rom &on +ivant's Com$anion by erry Thomas, /012

RE +*RE#: WINE6

gal$ strong red wine

gal$ plain red wine

incture o& Alderberries

8i/ and color to the same shade o& red as the Bordeau/ wine with tincture o& alderberries$

rom The 4anual for the 4anufacture of Cordials by Christian Schult(, /012"ee note below about 'recipes' &rom th

ook$

CH$PNE6

H gallons white wine) rhine or sauterne

lb$ rock candy) dissolved in ! !67 pints water

67 gal$ grain alcohol) !KH proo&6 tsp$ citric acid

6 tsp$ bicarbonate o& soda

ottle) cork) wire) cap and label$)rom 4anual for the 4anufacture of Cordials, by Christian Schult(, /012

ote The 4anual for 4anufacturewas a book on how to make &ake li5uor &or times and places when the real thing

ot available$ This should not kill you unless you drink the whole thing at once note the hal& gallon o& %verclear in t

ecipe-# but is NGT recommended &or consumption$ @eally) really not recommended$


15/29


16/29

WHI0%E/ C*++!ER

wine glasses about ! c$# whiskey

tbs$ sugar0< slices o& orange

ill a tumbler with ice) add the above ingredients and shake well$ *mbibe >drink? through a straw$

rom &on+ivant's Com$anion by erry Thomas, /012

!TI$*RE E N*

67 pint brandy or rum

and !67 c$ madeira wine#

pints milk eggs) separated

7 tbs$ sugar

tsp$ nutmeg

ake the yellow >yolks? o& the eggs and the sugar and beat them to the consistency o& cream$ Add two0thirds o& a gra

utmeg and beat well together$ Then mi/ in the rum and 8adeira$ ,ave ready the whites o& the eggs) beaten to a sti&&

oth) and beat them into the above described mi/ture$ When this is all done) stir in si/ pints o& good rich milk$ Thereo heat used$

gg Nogg made in this manner is digestible) and will not cause a headache$ *t makes an e/cellent drink &or debilitated

ersons) and a nourishing diet &or consumptives$)rom &on+ivant's Com$anion by erry Thomas, /012

N*

6= c$ cognac67 c$ rum

egg

tbs$ cold watertbs$ &ine ground sugar

8ilk

issolve the sugar in one tablespoon o& cold water) and add this mi/ture and the remaining ingredients to a tumbler o

uarter &ull o& shaved ice$ ;ill the glass with milk) shake the ingredients until they are thoroughly mi/ed together) an

rate a little nutmeg on top$ %very well ordered bar has a tin egg nogg shaker) which is a great aid in mi/ing thiseverage$ %gg nogg is a beverage o& American origin) but it has a popularity that is cosmopolitan$ At the south it is

most indispensable at Christmas time and at the north it is a &avorite at all seasons$ *n "cotland they call egg nogg

man's milk$ )rom &on +ivant's Com$anion by erry Thomas, /012

!EEPER

67 c$ dark rumuice o& !67 lemon

eggs) yolks only

whole clovescoriander seeds

bout a pinch o& cinnamon) ground

o+$ sugar

67 pint water

o a gill o& old rum add an ounce o& sugar) two yolks o& eggs) and the (uice o& hal& a lemon: boil hal& a pint o& water w

/ cloves) si/ coriander seeds) and a bit o& cinnamon: whisk all together and strain them into a tumbler >large water

lass?$)rom &on +ivants Com$anion by erry Thomas, /012


17/29

RI0H #0;#E+#H

gallon ;rench brandy or more#

lb$ seedless raisins6= lb$ &igs

67 o+$ sa&&ron

dram musk !6 or !6! o+#

o+$ licorice rooto+$ &ennel seed

o+ anise seed

drams coriander seed !6= or !6 o+$#

o every Fallon o& ;rench0Brandy) put one Gunce o& 3i5uorice sliced) one Gunce o& sweet ;ennel0"eeds) one Gunce

nisseeds) one 1ound o& @aisins o& the "un split and stoned) a 5uarter o& a 1ound o& ;igs split) two Drachms o&oriander0seeds: let these in&use >soak? about eight or nine Days) and pour the 3i5uor clear o&&) then add hal& an Gun

& "a&&ron) in a Bag) &or a Day or two) and when that is out) put in a Drachm o& 8usk$ *& when this Composition is m

seems to be too high a Cordial &or the "tomach) put to it more Brandy) till you reduce it to the Temper you like$ Th

he same @eceipt Iing William had when he was in *reland$rom The Country 3ousewife and ady's #irector, by 8 &radley, /=51 8e$rinted in B Si$ Throu!h Time by Cindy

enfrow

0;#E+#H, THE IRI0H C*RI!

5uarts brandy or whisky67 ounce whole nutmegs

6= ounce cardamom

lb raisins

ugar lumps6= ounce cloves

eel o& ! "eville orange

a&&ron G@ spinach (uice

o two 5uarts o& the best brandy) or whisky without a smoky taste) put a pound o& stoned >pitted? raisins) a hal&0ounc

utmegs) a 5uarter0ounce o& cloves) the same 5uantity o& cardamoms) all bruised in a mortar: the rind o& a "eville oraubbed o&& on lumps o& sugar) a little tincture o& sa&&ron and a hal&0pound o& brown candy0sugar$ "hake the in&usion e

ay &or a &ortnight >two weeks?) and &ilter it &or use$ Not a drop o& water must be put to *rish cordial$ *t is sometimes

nged o& a &ine green with the (uice o& spinage >spinach?) instead o& the sa&&ron tint) &rom which it takes the name ason(ecture# o& us5uebah) or yellow0water$

rom The Cook and 3ousewife's 4anual, by 4istress 4ar!aret #ods, /02@ 8e$rinted in B Si$ Throu!h Time by Ci

enfrow

IN N TN0/

bottle ginansy 4see note4

Note Tansy is a bitter plant o& dubious health&ul 5ualities$ 2se bitters$

ill a 5uart decanter one0third &ull o& tansy) and pour in gin to &ill up the balance$ "erve to customer in a wine glass$

rom&on+ivant's Com$anion, erry Thomas, /012


18/29

$R0. !EE0 EN*

H eggs) separated

c$ sugar!67 c$ brandy

6= c$ and ! tsp$ dark rum

c$ !67 gallon# milk) hal&0and0hal&) or cream

ditor's Note A&ter this is mi/ed it needs to ripen in a cold but not &ree+ing place$ An unheated room or porch was

ommon location &or 8rs$ 3ee but a re&rigerator is probably more plausible today$

eat the yolks o& !H eggs very light >in color) meaning they are very well blended?) add ! lb$ o& sugar00stir in slowly

umblers o& ;rench brandy00!6= tumbler o& rum00add 7 5ts$ New milk00E last the whites beaten light >very &lu&&y?$

rom The 8obert 6 ee )amily Cookin! and 3ousekee$in! &ook, by Bnne Carter immer @ecipe &rom the collecti& 8ary 8rs$ @obert %$# 3ee) date unknown$

$PERI! R0P+ERR/ WHI0%E/ P#NCH

gallons whiskey

gallon raspberry syrup

ounces sweet almondsounces bitter almonds

and !6= ounce powdered cinnamon

6< ounce powdered clovesounces plain syrup

oil the almonds in water) then skin$ Add the cinnamon) cloves and plain syrup and macerate >chop or mash? &ine$ A

o J gallons o& water and boil &or &ive minutes) then strain$ Add 7 gallons o& whiskey and one gallon o& raspberry syrrom4anual for the 4anufacture of Cordials, i"uors, )ancy Syru$s, Dtc by Christian Schult(, /012 8e$rinted in

uthentic #rinks of the Civil War 6ra, Sharon 9ere!rine ohnson and &yron ohnson, editors

!0*W P#NCH

part old 9amaica rumparts "herbert

limes

uice o& 7 lemonstbs$ sugar

s to the beauti&ul mutual adaptation o& cold rum and cold water) that is beyond all praise) being one o& Nature's mos

/5uisite achievements$ 8elt lump0sugar in cold water) with the (uice o& a couple o& lemons$ 1ass it through a &ine harainer$ This mi/ture is called sherbert) and must be well mingled$ Then add old 9amaica rum00one part o& rum to

& sherbert$ Cut a couple o& limes in two) and run each section rapidly around the edge o& the (ug or bowl) gently

5uee+ing in some o& the delicate acid$ This done) the punch is made$ *mbibe$rom&on+ivant's Com$anion by erry Thomas, /012

ECTR P#NCH -*R +*TT!IN

!67 pints rum

uice and rinds o& ! lemons

5ts$ boiling hot milk5ts$ cold water

!67 lb$ sugar

grated nutmeg


19/29

n&use the peel o& &i&teen lemons in a pint and a hal& o& rum &or &orty0eight hours$ Add two 5uarts o& coldater with three additional pints o& rum) the (uice o& the lemons) two 5uarts o& boiling hot milk) and one

rated nutmeg$ 3et the mi/ture stand twenty0&our hours) covered close$ Then add and mi/ two and a hal& pounds o& l

ugar$ "train this through a &lannel bag till 5uite &ine) and bottle it &or use$ *t is &it to use as soon as bottled$rom&on+ivant's Com$anion, by erry Thomas, /012

$I00I00IPPI P#NCH

;or a "ingle "erving#

wine glass brandy

67 wine glass 9amaica rum67 wine glass bourbon whiskey

67 wine glass water

6= large lemonand !67 tbs$ powdered white sugar

lace the above in a large tumbler &illed with shaved ice$ "hake well) and to those who like their draughts

ike linked sweetness long drawn out) let them use a glass tube or a straw to sip the nectar through$ The top o& thisunch should be ornamented with small pieces o& orange) and berries in season$ ;or a large party) multiply the above

he number o& imbibers and mi/ in a punch bowl$


PTRI P#NCH

bottles iced champagne

bottle cognac

oranges

pineapple

lice the oranges and pineapple into a bowl) pour the Cognac over them and let them seep &or a couple o& hours) then

ith the champagne and serve immediately$rom&on+ivant's Com$anion, erry Thomas, /012

$I!% P#NCH2EN!I0H

uice o& lemons

ind o& 7 lemonspound sugar

peeled) sliced and pounded 1ineapple

cloves

H coriander seedssmall cinnamon stick

pint brandy

pint rumgill >!67 c$? arrack

c$ strong green tea

5uart boiling water

ut the ingredients into a very clean pitcher) in the order given$ Cork this down to prevent evaporation) and allow the

ngredients to seep &or at least si/ hours$ Then add a 5uart o& hot milk and the (uice o& two lemons) mi/) and &ilter

hrough a (elly bag$ When the punch is past bright) put it away in tightly corked bottles$ This punch is intended to be or drinking$

rom&on +ivant's Com$anion, erry Thomas, /012


20/29


21/29

he 9uice o& < good lemons007 small Co&&ee Cups rum sweetened as &or toddy ! pound brown sugar to each Fallon pirit#) the same o& ;r$ >;rench? brandy and white sugar to your taste will make < 5ts$

unch$ good 3imes e5ual to < 3emons$

romthe Tucker )amily Cookbook circa /0EE, re$rinted in 3earthside Cookin! by -ancy Carter Crum$

0P+ERR/ WINE

aspberrieslb$ sugar

5t$ sherry

ruise the &inest ripe raspberries with the back o& a spoon: strain them through a &lannel bag into a stone

r: allow one pound o& &ine powdered loa&0sugar to one 5uart o& (uice: stir

hese well together) and cover the (ar closely: let it stand three days) stirring the mi/ture up every day:hem pour o&& the clear li5uid) and put two 5uarts o& sherry to each 5uart o& (uice) or li5uid$ Bottle it o&&)

nd it will be &it &or use in a &ortnight >two weeks?$ By adding Cognac brandy instead o& sherry) the

mi/ture will be raspberry brandy$

rom Civil War 8eci$es: 8ecei$ts from the 9a!es of 7odey's ady's &ook, ily 4ay S$auldin! and ohn S$auldin!,ditors 8eci$e from /01E, /01/, and /012

!C%+ERR/ N WINE C*RI!

67 bushel blackberries

6= lb allspiceo+$ cinnamon

o+$ cloves

lb$ sugar

67 gal$ Cognac brandy

o hal& a bushel o& blackberries) well mashed) add a 5uarter o& a pound o& allspice) two ounces o& cinnamon) two oun

& cloves: pulveri+e well) mi/) and boil slowly until properly done: then strain or s5uee+e the (uice through homespuannel) and add to each pint o& the (uice one pound o& loa&0sugar: boil again &or some time) take it o&&) and) while

ooling) add hal& a gallon o& best Cognac brandy$ Bottle and cork well$ Dose ;or an adult) hal& a gill to a gill: &or a c

teaspoon&ul or more) according to age$his is recommended as a delight&ul beverage) and an in&allible speci&ic &or diarrhoea or ordinary disease o& the bow

rom Civil War 8eci$es: 8ecei$ts from the 9a!es of 7odey's ady's &ook, ily 4ay S$auldin! and ohn S$auldin!,

ditors

00E0 $I!%

6= c$ rumbottle aerated lemonade

ditors >9ohnson's? note Asses milk is the polite name &or this beverage$ Combining golden rum and yellow lemonmay yield a beverage similar in color to a donkey byproduct00but not milk-

ombine the above ingredients in a mi/ing glass) two thirds &ull o& &ine >crushed? ice$ "tir and strain into a large barlass$

rom Coolin! Cu$s and #ainty #rinks, /01@


22/29

PNE0E C*C%TI!

2se a "mall Bar Flass#

tbs$ Grgeat "yrup467 tsp$ Bogart's Bitters44

wine glass >about


23/29

!C%+ERR/ WINE

lackberries

5t$ boiling waterlb$ sugar

he "pauldings note that Blackberries are usually ripe in late 9uly and August) so the wine should stand &or about t

months$

he &ollowing is said to be an e/cellent receipt &or the manu&acture o& superior wine &rom blackberries

8easure your berries and bruise them) to every gallon adding one 5uart o& boiling water: let the mi/tureand &or twenty0&our hours) stirring occasionally: then strain o&& the li5uor into a cask) to every gallon

dding two pounds o& sugar: cork tight) and let stand till &ollowing Gctober) and you will have wine ready &or use)

ithout any &urther straining or boiling) that will make lips smack as they never smacked) under similar in&luence)e&ore$


ditors 8eci$e $ublished in /01E, /01/, B-# /012 %t was evidently $o$ular

WTER2$E!*N 0HER+ET

watermelonWhite sugar

6= c$ rosewater

!67 c$ sherry

ote "herbet clearly had a somewhat di&&erent meaning in !< &rom what it does today$

et the melon be cut in hal&) and the inside o& the &ruit be worked up and mashed with a spoon) till it assumes theonsistency o& a thick pulp$ *ntroduce into this as much pounded white candy or sugar as

may suit your taste) a wineglass&ul o& &resh rose0water) and two wineglasses o& sherry$ 1our when strained) the conten

nto a (ug and &ill your tumblers as o&ten as needed$ This makes a very agreeable drink in summer$rom Civil War 8eci$es: 8ecei$ts from the 9a!es of 7odey's ady's &ook, ily 4ay S$auldin!

nd ohn S$auldin!, editors 8eci$e from /015

RI0H #0;#E+#H

gallon ;rench brandy or more#

lb$ seedless raisins

6= lb$ &igs67 o+$ sa&&ron

dram musk !6 or !6! o+#

o+$ licorice rooto+$ &ennel seed

o+ anise seeddrams coriander seed !6= or !6 o+$#

o every Fallon o& ;rench0Brandy) put one Gunce o& 3i5uorice sliced) one Gunce o& sweet ;ennel0"eeds) one Gunce

nisseeds) one 1ound o& @aisins o& the "un split and stoned) a 5uarter o& a 1ound o& ;igs split) two Drachms o&

oriander0seeds: let these in&use >soak? about eight or nine Days) and pour the 3i5uor clear o&&) then add hal& an Gun& "a&&ron) in a Bag) &or a Day or two) and when that is out) put in a Drachm o& 8usk$ *& when this Composition is m

seems to be too high a Cordial &or the "tomach) put to it more Brandy) till you reduce it to the Temper you like$ Th

he same @eceipt Iing William had when he was in *reland$rom The Country 3ousewife and ady's #irector, by 8 &radley, /=51 8e$rinted in B Si$ Throu!h Time by Cindy

enfrow


24/29

0;#E+#H, THE IRI0H C*RI!

5uarts brandy or whisky

67 ounce whole nutmegs6= ounce cardamom

lb raisins

ugar lumps

6= ounce cloveseel o& ! "eville orange

a&&ron G@ spinach (uice

o two 5uarts o& the best brandy) or whisky without a smoky taste) put a pound o& stoned >pitted? raisins) a hal&0ounc

utmegs) a 5uarter0ounce o& cloves) the same 5uantity o& cardamoms) all bruised in a mortar: the rind o& a "eville ora

ubbed o&& on lumps o& sugar) a little tincture o& sa&&ron and a hal&0pound o& brown candy0sugar$ "hake the in&usion eay &or a &ortnight >two weeks?) and &ilter it &or use$ Not a drop o& water must be put to *rish cordial$ *t is sometimes

nged o& a &ine green with the (uice o& spinage >spinach?) instead o& the sa&&ron tint) &rom which it takes the name as

on(ecture# o& us5uebah) or yellow0water$

rom The Cook and 3ousewife's 4anual, by 4istress 4ar!aret #ods, /02@ 8e$rinted in B Si$ Throu!h Time by Cienfrow

IN N TN0/

bottle gin

ansy 4see note4

Note Tansy is a bitter plant o& dubious health&ul 5ualities$ 2se bitters$

ill a 5uart decanter one0third &ull o& tansy) and pour in gin to &ill up the balance$ "erve to customer in a wine glass$rom&on+ivant's Com$anion, erry Thomas, /012

$R0. !EE0 EN*

H eggs) separated

c$ sugar!67 c$ brandy

6= c$ and ! tsp$ dark rum

c$ !67 gallon# milk) hal&0and0hal&) or cream

ditor's Note A&ter this is mi/ed it needs to ripen in a cold but not &ree+ing place$ An unheated room or porch was

ommon location &or 8rs$ 3ee but a re&rigerator is probably more plausible today$

eat the yolks o& !H eggs very light >in color) meaning they are very well blended?) add ! lb$ o& sugar00stir in slowly

umblers o& ;rench brandy00!6= tumbler o& rum00add 7 5ts$ new milk00E last the whites beaten light >very &lu&&y?$

rom The 8obert 6 ee )amily Cookin! and 3ousekee$in! &ook, by Bnne Carter immer @ecipe &rom the collecti& 8ary 8rs$ @obert %$# 3ee) date unknown$

$PERI! R0P+ERR/ WHI0%E/ P#NCH

gallons whiskey

gallon raspberry syrup

ounces sweet almondsounces bitter almonds

and !6= ounce powdered cinnamon

6< ounce powdered cloves

ounces plain syrup


25/29

oil the almonds in water) then skin$ Add the cinnamon) cloves and plain syrup and macerate >chop or mash? &ine$ Ao J gallons o& water and boil &or &ive minutes) then strain$ Add 7 gallons o& whiskey and one gallon o& raspberry syr

rom4anual for the 4anufacture of Cordials, i"uors, )ancy Syru$s, Dtc by Christian Schult(, /012 8e$rinted in

uthentic #rinks of the Civil War 6ra, Sharon 9ere!rine ohnson and &yron ohnson, editors

!0*W P#NCH

part old 9amaica rumparts "herbert

limes

uice o& 7 lemonstbs$ sugar

s to the beauti&ul mutual adaptation o& cold rum and cold water) that is beyond all praise) being one o& Nature's mos/5uisite achievements$ 8elt lump0sugar in cold water) with the (uice o& a couple o& lemons$ 1ass it through a &ine ha

rainer$ This mi/ture is called sherbert) and must be well mingled$ Then add old 9amaica rum00one part o& rum to

& sherbert$ Cut a couple o& limes in two) and run each section rapidly around the edge o& the (ug or bowl) gently

5uee+ing in some o& the delicate acid$ This done) the punch is made$ *mbibe$rom&on+ivant's Com$anion by erry Thomas, /012

ECTR P#NCH -*R +*TT!IN

!67 pints rum

uice and rinds o& ! lemons5ts$ boiling hot milk

5ts$ cold water

!67 lb$ sugar

grated nutmeg

n&use the peel o& &i&teen lemons in a pint and a hal& o& rum &or &orty0eight hours$ Add two 5uarts o& cold

ater with three additional pints o& rum) the (uice o& the lemons) two 5uarts o& boiling hot milk) and onerated nutmeg$ 3et the mi/ture stand twenty0&our hours) covered close$ Then add and mi/ two and a hal& pounds o& l

ugar$ "train this through a &lannel bag till 5uite &ine) and bottle it &or use$ *t is &it to use as soon as bottled$

rom&on+ivant's Com$anion, by erry Thomas, /012

$I00I00IPPI P#NCH

;or a "ingle "erving#

wine glass brandy

67 wine glass 9amaica rum

67 wine glass bourbon whiskey67 wine glass water

6= large lemon

and !67 tbs$ powdered white sugar

lace the above in a large tumbler &illed with shaved ice$ "hake well) and to those who like their draughts

ike linked sweetness long drawn out) let them use a glass tube or a straw to sip the nectar through$ The top o& thisunch should be ornamented with small pieces o& orange) and berries in season$ ;or a large party) multiply the above

he number o& imbibers and mi/ in a punch bowl$



26/29

PTRI P#NCH

bottles iced champagne

bottle cognacoranges

pineapple

lice the oranges and pineapple into a bowl) pour the Cognac over them and let them seep &or a couple o& hours) thenith the champagne and serve immediately$


$I!% P#NCH2EN!I0H

uice o& lemonsind o& 7 lemons

pound sugar

peeled) sliced and pounded 1ineapple

clovesH coriander seeds

small cinnamon stick

pint brandypint rum

gill >!67 c$? arrack

c$ strong green tea5uart boiling water

ut the ingredients into a very clean pitcher) in the order given$ Cork this down to prevent evaporation) and allow the

ngredients to seep &or at least si/ hours$ Then add a 5uart o& hot milk and the (uice o& two lemons) mi/) and &ilterhrough a (elly bag$ When the punch is past bright) put it away in tightly corked bottles$ This punch is intended to be

or drinking$ ;rom&on +ivant's Com$anion, erry Thomas, /012

H*T IRI0H P#NCH

wine glass *rish whiskeywine glasses boiling water

tbs$ &ine sugar

ind and (uice o& ! lemon optional#

his is the genuine *rish beverage$ Combine one wine glass *rish whiskey with one tablespoon o& &ine sugar dissolve

wo wine glasses o& boiling water$ *& >making? lemon punch) the rind is rubbed on the sugar) and a small proportion o

emon? (uice is added be&ore the whiskey is poured in$ ;rom&on+ivant's Com$anion by erry Thomas, /012

HERR/ 0HR#+

5uart sour cherries) pitted

lb$ sugar

randy) or *rish or 8onongahela Whiskey

ick ripe acid >sour? cherries &rom the stem and put them in an earthen pot$ 1lace that in an iron pot o& water and boi

he (uice is e/tracted$ "train the (uice through a cloth thick enough to retain the pulp and sweeten it to your taste$ Wh

er&ectly clear) bottle it) sealing the cork$ By &irst putting a gill >!67 cup? o& brandy into each bottle) it will keep throuhe summer$ *t is delicious mi/ed with water$ *rish or 8onongahela whiskey will answer instead o& the brandy) thoug

ot as good$



27/29

*C*$*TIabout !67 cup? Curacaoolks o& 7 eggs

o+$ honey

ssence o& cloves

ut two yolks o& eggs into a goblet with an ounce o& honey) a little essence o& cloves) and a li5ueur glass o& Curacao$

dd a pint o& high Burgundy made hot) whisk well together) and serve hot in glasses$

rom Bon Mivant's Companion) 9erry Thomas) !7$

Note Gne source &or this recipes says that this is A delight&ul drink reminiscent o& a slightly thick) sweet sangria h

n the orange (uice$ They suggest Cointreau as an alternative i& Curacao is hard to come by) Frand 8arnier wouldrobably work but is a tad e/pensive$>

*!#$+I 0%IN

67 c$ scotch whiskey

piece lemon

lace the above in a small bar glass and &ill it one0hal& &ull o& boiling water$ This is a Boston drink$

rom The &on+ivant's Com$anion, erry Thomas, /012

R+*0 !E$*N P#NCH

!67 c$ brown sugar

c$ &resh lemon (uice

c$ dark rumcups brandy

he 9uice o& < good lemons007 small Co&&ee Cups rum sweetened as &or toddy ! pound brown sugar to each Fallon pirit#) the same o& ;r$ >;rench? brandy and white sugar to your taste will make < 5ts$

unch$ good 3imes e5ual to < 3emons$

romthe Tucker )amily Cookbook circa /0EE, re$rinted in 3earthside Cookin! by -ancy Carter Crum$

0P+ERR/ WINE

aspberrieslb$ sugar

5t$ sherry

ruise the &inest ripe raspberries with the back o& a spoon: strain them through a &lannel bag into a stone

r: allow one pound o& &ine powdered loa&0sugar to one 5uart o& (uice: stir

hese well together) and cover the (ar closely: let it stand three days) stirring the mi/ture up every day:hem pour o&& the clear li5uid) and put two 5uarts o& sherry to each 5uart o& (uice) or li5uid$ Bottle it o&&)

nd it will be &it &or use in a &ortnight >two weeks?$ By adding Cognac brandy instead o& sherry) the

mi/ture will be raspberry brandy$

rom Civil War 8eci$es: 8ecei$ts from the 9a!es of 7odey's ady's &ook, ily 4ay S$auldin! and ohn S$auldin!,ditors 8eci$e from /01E, /01/, and /012


28/29

!C%+ERR/ N WINE C*RI!

67 bushel blackberries

6= lb allspiceo+$ cinnamon

o+$ cloves

lb$ sugar

67 gal$ Cognac brandy

o hal& a bushel o& blackberries) well mashed) add a 5uarter o& a pound o& allspice) two ounces o& cinnamon) two oun

& cloves: pulveri+e well) mi/) and boil slowly until properly done: then strain or s5uee+e the (uice through homespuannel) and add to each pint o& the (uice one pound o& loa&0sugar: boil again &or some time) take it o&&) and) while

ooling) add hal& a gallon o& best Cognac brandy$ Bottle and cork well$ Dose ;or an adult) hal& a gill to a gill: &or a c

teaspoon&ul or more) according to age$his is recommended as a delight&ul beverage) and an in&allible speci&ic &or diarrhoea or ordinary disease o& the bow


ditors

00E0 $I!%

6= c$ rumbottle aerated lemonade

ditors >9ohnson's? note Asses milk is the polite name &or this beverage$ Combining golden rum and yellow lemonmay yield a beverage similar in color to a donkey byproduct00but not milk- Combine the above ingredients in a mi/in

lass) two thirds &ull o& &ine >crushed? ice$ "tir and strain into a large bar glass$

rom Coolin! Cu$s and #ainty #rinks, /01@

PNE0E C*C%TI!

2se a "mall Bar Flass#

tbs$ Grgeat "yrup4

67 tsp$ Bogart's Bitters44

wine glass >about


29/29

!ER=+ERR/> WINE

gallons water

peck elderberrieslb$ sugar

67 o+$ ground ginger

cloves

lb$ raisins6= pint brandy E ! tbs$ brewer's yeast

o every < gallons o& water allow ! peck o& elderberries: to every gallon o& (uice allow < lb$ o& sugar) !67 o+ o& grouninger) cloves) ! lb o& good Turkey raisins: !6= pint brandy to every gallon o& wine$ To every K gallons o& wine < o

blespoon&uls o& &resh brewer's yeast$

8ode001our the water) 5uite boiling) on the elderberries) which should be picked &rom the stalks) and lethese stand covered &or 7= hours) then strain the whole through a sieve or bag) breaking the &ruit to e/press all the (ui

om it$ 8easure the li5uor) and to every gallon allow the

bove proportion o& sugar$ Boil the (uice and sugar with the

inger) cloves) and raisins &or ! hour) skimming the li5uor the whole time: let it stand until milk0warm) then put it intean dry cask) with < or = tablespoon&uls o& good &resh yeast to

very K gallons o& wine$ 3et it &erment &or about a &ortnight >two weeks?: then add the brandy) bung up the cask) and

and some months be&ore it is bottled) when it will be &ound e/cellent$ A bunch o& hops suspended to a string &rom tung) some persons say) will preserve the wine good &or several years$ %lder wine is usual mulled >heated?) and serve

ith snippets o& toasted bread and a little grated nutmeg$ 8ake this in "eptember$

rom4rs &eeton's &ook of 3ousehold 4ana!ement, /01/

!C%+ERR/ WINE

lackberries5t$ boiling water E 7 lb$ sugar

he "pauldings note that Blackberries are usually ripe in late 9uly and August) so the wine should stand &or about tmonths$

he &ollowing is said to be an e/cellent receipt &or the manu&acture o& superior wine &rom blackberries8easure your berries and bruise them) to every gallon adding one 5uart o& boiling water: let the mi/ture

and &or twenty0&our hours) stirring occasionally: then strain o&& the li5uor into a cask) to every gallon

dding two pounds o& sugar: cork tight) and let stand till &ollowing Gctober) and you will have wine ready &or use)ithout any &urther straining or boiling) that will make lips smack as they never smacked) under similar in&luence)

e&ore$ ;rom Civil War 8eci$es: 8ecei$ts from the 9a!es of 7odey's ady's &ook, ily 4ay S$auldin! and ohn

$auldin!, editors 8eci$e $ublished in /01E, /01/, B-# /012 %t was evidently $o$ular

WTER2$E!*N 0HER+ET

watermelonWhite sugar

6= c$ rosewater E ! !67 c$ sherry

ote "herbet clearly had a somewhat di&&erent meaning in !< &rom what it does today$

et the melon be cut in hal&) and the inside o& the &ruit be worked up and mashed with a spoon) till it assumes the

onsistency o& a thick pulp$ *ntroduce into this as much pounded white candy or sugar asit t t i l & l & & h t d t i l & h 1 h t i d th t

98 recipes to catch a buzz in the civil war

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