JANE AUSTEN'S NEGUS
Extremely popular party drink throughout Georgian and early Victorian times. This version comes from Mary Norwak's extensive library. (The Jane Austen Cookbook, Maggie Black & Deirdre Le Faye)
Provided by Luschka
Categories Low Protein
Time 10m
Yield 7 cups
Number Of Ingredients 5
Steps:
- Pour the port into a large, heatproof jug.
- Rub the lemon with the sugar llumps, then squeeze the lemon juice and strain it.
- Mix the sugar and lemon juice with the port, and add the boiling water.
- Cover the jug until the liquid has cooled a bit, then serve in glasses with a scrap of grated nutmeg.
Nutrition Facts : Calories 217.8, Fat 0.1, Sodium 10.9, Carbohydrate 34.5, Fiber 0.7, Sugar 27.9, Protein 0.3
YORKSHIRE MINT HUMBUGS
Posted for ZWT6 - Great Britain Region. The history of these little candies states that in Victorian times Judy Bartlett had a sweetshop in Westgate, Bradford. Her name lives on today through "Judy Bartletts mint humbugs", a mint humbug with a chewy center. Servings are a TOTAL GUESS.
Provided by HokiesMom
Categories European
Time 21m
Yield 24 strips, 24 serving(s)
Number Of Ingredients 3
Steps:
- Place the brown sugar into a heavy bottomed saucepan.
- Heat gently until the sugar has completely dissolved, but do not stir.
- Boil to a temperature of 310°F (154°C) - measure with a candy thermometer for accuracy.
- When the water has evaporated add a few drops of peppermint essence.
- Pour mixture on a slab, using a knife to prevent it running too thin.
- Cut into strips, and cut with sharp buttered scissors. If you pull it a bit before cutting with scissors it will turn a lovely amber color.
- Wrap in cellophane and store in an airtight container.
Nutrition Facts : Calories 71.4, Sodium 7.5, Carbohydrate 18.4, Sugar 18.2
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