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Mr. Green's 18th Century Drinks |
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Hot Cocoa |
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2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper |
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Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk. |
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Ginger Shrub |
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1/2 cup peeled and finely chopped ginger
1 cup cider vinegar
1/2 cup sugar |
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Heat ginger and 1 cup vinegar in a small non-reactive saucepan over high heat until it boils around the edges. Immediately transfer to a glass or stainless steel bowl. Let cool, then cover and set aside at room temperature for 24 hours. Pour mixture into a strainer set over a bowl, and let ginger drain for about 5 minutes without pressing on it. Measure liquid: you should have about 2/3 cup; if not, add more vinegar. Discard ginger, and transfer liquid to a small non-reactive saucepan. Stir in sugar, and set over high heat to bring to a boil, stirring occasionally. Immediately reduce heat to very low, and simmer for 2 to 3 minutes, stirring once or twice, or until sugar has completely dissolved and shrub is clear. Cool, cover and refrigerate.
To serve, mix shrub with water (or rum) to taste.
Variation: For berry shrub, substitute 1 � cups of raspberries, blackberries, or blueberries for the ginger. Reduce vinegar to 2/3 cup blueberries for 1/2 cup for raspberries or blackberries. |
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General Amherst's Spruce Beer |
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Take 7 Pounds of good spruce & boil it well till the bark peels off, then take the spruce out & put three Gallons of Molasses to the Liquor & and boil it again, scum it well as it boils, then take it out the kettle & put it into a cooler, boil the remained of the water sufficient for a Barrel of thirty Gallons, if the kettle is not large enough to boil it together, when milkwarm in the Cooler put a pint of Yeast into it and mix well. Then put it into a Barrel and let it work for two or three days, keep filling it up as it works out. When done working, bung it up with a Tent Peg in the Barrel to give it vent every now and then. It may be used in up to two or three days after. If wanted to be bottled it should stand a fortnight in the Cask. It will keep a great while.
Source: Journal of General Jeffrey Amherst, Governor-General of British North America, 1760 |
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Haymaker's Switchel |
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2 quarts hot water
1/2 cup molasses
1/2 tsp crushed ginger
1 cup sugar
1/2 cup vinegar
Mix together and cool. |
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Hot Buttered Rum |
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1 bottle dark rum
1 gal. apple cider with a little age
1 chunk butter the size of your fist
Bring cider to near boil, add rum, add butter, stir. Serve.
Posted by Ed Kennedy |
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