Lemonade a-la-mode de France.
THe French make a Lemonade several ways, sometimes by taking two handfuls of Jalsomine, and infuse it in a pottle of Wa∣ter, letting it steep twelve hours, to every
The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.
About this Item
- Title
- The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.
- Publication
- London :: printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c.,
- 1690.
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- Subject terms
- Cookery -- England -- Early works to 1800.
- Menus -- Early works to 1800.
- Cookery, French -- Early works to 1800.
- Cookery, English -- Early works to 1800.
- Link to this Item
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http://name.umdl.umich.edu/A80290.0001.001
- Cite this Item
-
"The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A80290.0001.001. University of Michigan Library Digital Collections. Accessed June 1, 2024.
Pages
Page 419
quart of Water put six ounces of Sugar: you may make it of Orange-flowers or Gilli∣flower after the same manner.
Or take some Lemons, cut them and take out the juyce, then put it in Water, as aforesaid; then pare another Lemon, and cut it into slices, put it among the juyce with a due proportion of Sugar.
White and Red Hypocrast.
Take three quarts of the best White wine you can get, half a pound of Sugar, an ounce of Cinamon, some leaves of sweet Marjoram, two or three whole corns of Pepper, strain these through your straining bag with a grain of Musk, and four or five slices of Lemon you must add; let these in∣fuse together three or four hour: if you will have your Hypocrast red, use Claret wine.