FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
Today's topic will be beverages...
Champagne Cider.
Take twenty gallons of good cider; six pounds of honey or sugar. Mix and let rest for two weeks, then refine with one quart of skim-milk. It opens very sparkling. (NOT RECOMMENDED DUE TO LACK OF DETAIL).
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment