Francatelli Recipes for Summer Drinks, Chapter 38
Welcome to FabulousFusionFood's Francatelli Recipes for Summer Drinks — This page gives you the entire contents of the Thirty-eighth Chapter: English and Foreign Summer Drinks. from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXXVIII.
No. 1031.—ORANGEADE.
Steep the thin rind of three oranges in a pint of syrup (made with twelve ounces of sugar and a pint of water); squeeze the juice of twelve oranges through a clean hair sieve into a jug ; add the syrup and three pints of spring-water; mix, and cool in ice for an hour. When about to use the orangeade, decant it in cut-glass bottles, or jugs, and hand round in large claret glasses.
No. 1032.—LEMONADE.
The juice of six lemons, the thin rind of two, a pint and a quarter of syrup of 32 degrees strength, by Adams' syrup-gauge (see Illustrations), and three pints of spring-water ; mix in a. pitcher imbedded in ice, and after it has stood for a couple of hours, strain through a silk sieve, and serve as above.
Note.—A cheaper kind of lemonade is obtained by slicing two lemons into a jug, adding four ounces of sugar, and pouring a quart of boiling water on them.
No. 1033.—CHERRY WATER.
Pick two pounds of ripe red cherries, bruise them through a coarse hair sieve into a large basin, or upon a dish, pound the stones in a mortar, add this to the juice, throw half a pint of spring-water on the sieve in order to avoid wasting the juice; add a pint of syrup, mix, and when the whole has steeped for a couple of hours, filter through a hair sieve resting upon two sticks across a basin, putting back through the sieve that which passes first until it runs bright; and when all has drained through, add half a pint of spring-water in order to wash the dregs ; and as soon as this also has passed, mix altogether; add a few drops of cochineal if needed, and a quart of spring-water. Cool in ice for an hour and a half.
No. 1034.—CURRANT WATER.
Pick a pound of red currants, and a Puente of raspberries, into a basin ; add half a pint of water, bruise all together with a wooden spoon; put this into a small preserving-pan with half a pound of bruised loaf-sugar; stir this on the fire till it begins to simmer, and then pour it into a hair sieve as in the preceding case ; and when filtered, add three gills of syrup and three pints of water ; mix ; freeze or cool, and decant for service.
No. 1035.—STRAWBERRY WATER.
Bruise a pound of red strawberries with half a pound of finely-sifted sugar and half a pint of spring-water ; filter this through a sieve into a basin ; add a quart of spring-water, and the juice of a lemon; cool in the usual way.
No. 1036.—ORGETE, OB ALMOND MILK.
Two ounces of Jordan almonds, half an ounce of bitter, scalded, freed from their hulls, pounded with a tablespoonful of orange-flower water, and two ounces of loaf-sugar ; a few drops of water should be added at intervals while pounding, to prevent the almonds from becoming oily,—an accident to be avoided, as it would grease the milk ; when the almond are pulverised into a smooth creamy pulp, take this up silver clean basin, add a pint of spring-water, stir with a silver spoon, cover over with a plate, and allow the whole to steep for a couple of hours ; the milk may then be strained off, and, if possible, kept in ice; it must certainly be kept in a very cool place, for otherwise it is liable to turn sour.
Note.—When about to serve the orgeate, it should be mixed with equal proportions of water.
No. 1037.—PINE-APPLE WATER.
Peel, slice, and pound an eighteenpenny foreign pine, until well pulped; take this up into a basin, pour in a pint of boiling syrup ; add the juice of a lemon, stir together, cover over with a plate, and when the whole has steeped for a couple of hours, filter through a silk sieve, or beaver jelly-bag; add a quart of spring-water.
No. 1038.—CLARET GRANITO.
Prepare half the quantity of orangeade named in No. 1031; add a bottle of French claret ; freeze as recommended for granito.
No. 1039.—SHERRY GRANITO.
This is prepared similarly to the preceding, merely substituting lemon-ice for orange, and sherry for claret.
No. 1040.—POMEGRANATE WATER.
Procure six pomegranates, and carefully remove the ruby pips from the hull of the fruit into a basin ; and when this is effected, add twelve ounces of roughly-pounded sugar ; thoroughly bruise all together ; add a pint and a half of water, the juice of two lemons, and a few drops of cochineal ; mix, and filter through a silk sieve, or beaver jelly-bag. The addition of a few drops of essence of elder-flowers is an improvement.
No. 1041.—GIN PUNCH.
Half a pint of old gin, a gill of maraschino, the juice of two lemons, the rind of half a lemon, four ounces of syrup, a quart bottle of German seltzer-water; ice well.
No. 1042.—MILK PUNCH.
Put the following ingredients into a very clean pitcher: viz.,—the juice of six lemons, the rind of two, one pound of sugar, an eighteenpenny pine-apple—peeled, sliced, and pounded ; six cloves, twenty coriander-seeds, a small stick of cinnamon, one pint of brandy, ditto of rum, a gill of rack, a breakfast-cup of strong-made green tea, and a quart of boiling water ; the boiling water to be added last ; cork this down to prevent evaporation, and allow these ingredients to steep for at least six hours then add a quart of hot milk, and the juice of two lemons ; mix, and filter through a clean beaver jelly-bag; and when the punch has passed bright, put it away in clean tight-corked bottles. This punch is intended to be iced for drinking ; either after turtle soup or other wise. I confess that, in my opinion, a glass of genuine old madeira is far preferable after turtle to any cloying beverage—such as Roman punch for instance; but., east of Temple Bar, epicures seem to be of an opposite way of thinking in the matter.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXXVIII: English and Foreign Summer Drinks.
CHAPTER XXXVIII.
ENGLISH AND FOREIGN SUMMER DRINKS.
Steep the thin rind of three oranges in a pint of syrup (made with twelve ounces of sugar and a pint of water); squeeze the juice of twelve oranges through a clean hair sieve into a jug ; add the syrup and three pints of spring-water; mix, and cool in ice for an hour. When about to use the orangeade, decant it in cut-glass bottles, or jugs, and hand round in large claret glasses.
The juice of six lemons, the thin rind of two, a pint and a quarter of syrup of 32 degrees strength, by Adams' syrup-gauge (see Illustrations), and three pints of spring-water ; mix in a. pitcher imbedded in ice, and after it has stood for a couple of hours, strain through a silk sieve, and serve as above.
Note.—A cheaper kind of lemonade is obtained by slicing two lemons into a jug, adding four ounces of sugar, and pouring a quart of boiling water on them.
Pick two pounds of ripe red cherries, bruise them through a coarse hair sieve into a large basin, or upon a dish, pound the stones in a mortar, add this to the juice, throw half a pint of spring-water on the sieve in order to avoid wasting the juice; add a pint of syrup, mix, and when the whole has steeped for a couple of hours, filter through a hair sieve resting upon two sticks across a basin, putting back through the sieve that which passes first until it runs bright; and when all has drained through, add half a pint of spring-water in order to wash the dregs ; and as soon as this also has passed, mix altogether; add a few drops of cochineal if needed, and a quart of spring-water. Cool in ice for an hour and a half.
Pick a pound of red currants, and a Puente of raspberries, into a basin ; add half a pint of water, bruise all together with a wooden spoon; put this into a small preserving-pan with half a pound of bruised loaf-sugar; stir this on the fire till it begins to simmer, and then pour it into a hair sieve as in the preceding case ; and when filtered, add three gills of syrup and three pints of water ; mix ; freeze or cool, and decant for service.
Bruise a pound of red strawberries with half a pound of finely-sifted sugar and half a pint of spring-water ; filter this through a sieve into a basin ; add a quart of spring-water, and the juice of a lemon; cool in the usual way.
Two ounces of Jordan almonds, half an ounce of bitter, scalded, freed from their hulls, pounded with a tablespoonful of orange-flower water, and two ounces of loaf-sugar ; a few drops of water should be added at intervals while pounding, to prevent the almonds from becoming oily,—an accident to be avoided, as it would grease the milk ; when the almond are pulverised into a smooth creamy pulp, take this up silver clean basin, add a pint of spring-water, stir with a silver spoon, cover over with a plate, and allow the whole to steep for a couple of hours ; the milk may then be strained off, and, if possible, kept in ice; it must certainly be kept in a very cool place, for otherwise it is liable to turn sour.
Note.—When about to serve the orgeate, it should be mixed with equal proportions of water.
Peel, slice, and pound an eighteenpenny foreign pine, until well pulped; take this up into a basin, pour in a pint of boiling syrup ; add the juice of a lemon, stir together, cover over with a plate, and when the whole has steeped for a couple of hours, filter through a silk sieve, or beaver jelly-bag; add a quart of spring-water.
Prepare half the quantity of orangeade named in No. 1031; add a bottle of French claret ; freeze as recommended for granito.
This is prepared similarly to the preceding, merely substituting lemon-ice for orange, and sherry for claret.
Procure six pomegranates, and carefully remove the ruby pips from the hull of the fruit into a basin ; and when this is effected, add twelve ounces of roughly-pounded sugar ; thoroughly bruise all together ; add a pint and a half of water, the juice of two lemons, and a few drops of cochineal ; mix, and filter through a silk sieve, or beaver jelly-bag. The addition of a few drops of essence of elder-flowers is an improvement.
Half a pint of old gin, a gill of maraschino, the juice of two lemons, the rind of half a lemon, four ounces of syrup, a quart bottle of German seltzer-water; ice well.
Put the following ingredients into a very clean pitcher: viz.,—the juice of six lemons, the rind of two, one pound of sugar, an eighteenpenny pine-apple—peeled, sliced, and pounded ; six cloves, twenty coriander-seeds, a small stick of cinnamon, one pint of brandy, ditto of rum, a gill of rack, a breakfast-cup of strong-made green tea, and a quart of boiling water ; the boiling water to be added last ; cork this down to prevent evaporation, and allow these ingredients to steep for at least six hours then add a quart of hot milk, and the juice of two lemons ; mix, and filter through a clean beaver jelly-bag; and when the punch has passed bright, put it away in clean tight-corked bottles. This punch is intended to be iced for drinking ; either after turtle soup or other wise. I confess that, in my opinion, a glass of genuine old madeira is far preferable after turtle to any cloying beverage—such as Roman punch for instance; but., east of Temple Bar, epicures seem to be of an opposite way of thinking in the matter.