By John Wyeth
Published in 1809 while distillation of spirits was once criminal, The functional Distiller offers recipes and distillation tools for home made whiskey, gin, and brandy in addition to background of a few of the ways in which alcohol has been made because the 1600s. This tome contains complete sections dedicated to yeast, identifying the easiest rye and malt, hogsheads, tools for atmosphere stills, clarifying whiskey and recipes for making honey wine, elderberry wine and American wine. With an effluence of recipes, equipment, and ancient details, The functional Distiller is old fashioned and fascinating mixed with precious and useful distilling techniques. This version of The sensible Distiller was reproduced via permission from the quantity within the number of the yankee Antiquarian Society, Worcester, Massachusetts. based in 1812 by means of Isaiah Thomas, a innovative warfare patriot and winning printer and writer, the Society is a learn library documenting the lifetime of americans from the colonial period via 1876. The Society collects, preserves, and makes to be had as whole a list as attainable of the broadcast fabrics from the early American event. The cookbook assortment contains nearly 1,100 volumes.
Read Online or Download The Practical Distiller: Or, An Introduction to Making Whiskey, Gin, Brandy, Spirits, &c. &c. (American Antiquarian Cookbook Collection) PDF
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Extra info for The Practical Distiller: Or, An Introduction to Making Whiskey, Gin, Brandy, Spirits, &c. &c. (American Antiquarian Cookbook Collection)
HARD-COOKED EGGS Hard-cooked eggs have a firm white and firm yolk. Fresh eggs are hard to peel; use eggs that are a few days to a week old. Place eggs in a single layer in a deep saucepan, and add enough cold water to cover. Add 1 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to medium or medium-low, and cook at a gentle boil for 9 minutes. Immediately drain and rinse eggs under cold water to prevent further cooking and the formation of a green ring around the yolk. If a ring does appear, though unappealing, the egg is still wholesome and the flavor is not affected.
Refrigerate overnight. Make one julep at a time by filling a julep cup or short cocktail glass with crushed ice and adding 1 tablespoon mint syrup and 1 jigger (11/2 ounces) bourbon to each cup. Stir rapidly with a spoon to frost the outside of the cup. Garnish each with a sprig of fresh mint. SERVES 4 M A R G A R I TA T H E B I G B O O K O F B R E A K FA S T This slushy tequila-lime drink is made in a blender. Margaritas are a great match with Tex-Mex or Mexican dishes, especially on a warm day.
In a medium bowl, whisk together eggs, water, salt, and pepper to taste. In a large nonstick skillet over medium heat, melt butter. Add egg mixture and let set for 20 seconds. Cook and stir 2 minutes. Add the salmon, cheese, and onion, and cook, stirring, until light and fluffy and almost dry, about 2 minutes longer. Sprinkle with chives and serve immediately. Top with salsa or ketchup and serve with Home Fries (page 255). 6 large eggs 1 /2 cup grated Parmesan cheese 1 /4 cup chopped parsley 4 green onions, including some tender green tops, finely chopped 1 /2 cup coarse dry bread crumbs 2 thick slices bacon, cooked and crumbled 1 /4 teaspoon salt Freshly ground pepper T H E B I G B O O K O F B R E A K FA S T Parsley sprigs for garnish 58 In a medium bowl, whisk eggs.