Foods for the fat : a treatise on corpulency, with dietary for its cure / by Nathaniel Edward Davies.

Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: Foods for the fat : a treatise on corpulency, with dietary for its cure / by Nathaniel Edward Davies. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    Orange Gin. 364. To one gallon of the strongest gin put the rinds, pared very thin, of eighteen Seville oranges and sixteen grains of saccharin. Let the gin remain on the peel in a stone jar or bottle for a month (the bottle mast be kept air-tight), then bottle for use. If required it will be fit for use at once. Cherry Brandy. 365. Fill wide-mouthed bottles with good Morel!a cherries nearly full; prick the cherries first in three or four places with a fine needle; put into each bottle four grains of saccharin, fill up with brandy. Cork, and cover with bladder very tight. Best kept for a year. Eggs and Brandy 366. Beat up two eggs to a froth in two ounces of cold spring water ; add a little saccharin and pour in one ounce of brandy, stirring all the time. Cream of Tartar. (A Cooling Drink.) 367. Put half an ounce of cream of tartar, the juice of one lemon, and one grain of saccharin into a jug, and pour over a quart of boiling water. Cover till cold. Egg and Chablis. 368. Beat up with a fork an egg till it froths; add a very small quantity of saccharin, and two tablespoonfuls of water; mix well, pour in a wineglassful of chablis, and serve before it gets flat. An American Drink. 369. Put the juice of a lemon to a pint of water in which one grain of saccharin has been dissolved ; then add the white of an egg and froth up. It may be iced. Claret Cup. 370. Take one bottle of claret, one bottle of soda-water, about half a pound of pounded ice, four grains of saccharin, a