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).
Showing posts with label champagne cider. Show all posts
Showing posts with label champagne cider. Show all posts
Saturday, February 23, 2008
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