Dissolve and cool:
1&1/2 cups sugar
1 cup boiling water
Then add:
1&1/2 cups brandy
2 teaspoons almond essence
1 good teaspoon cochineal
(Mix with advocatt [sic] and dry ginger for a delicious drink)
Advocatt - Recipe No. 1
12 eggs
1 cup cold boiled milk
1 teaspoon vanilla
1 tablespoon malt extract
1 bottle sherry
1 small bottle brandy
1 tin condensed milk
Method: Beat eggs, milk, vanilla and malt together. Add slowly sherry and brandy. Shake well and bottle.
Advocatt - Recipe no. 2
8 eggs
3 oz (85 ml) vanilla ess.
1 tin condensed milk
1/2 bottle brandy
Method: Empty into large bowl the milk, break in the yolks of eggs and add vanilla and brandy and mix well. Whip egg whites (but not stiff), mix both together beating well. Bottle.
Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), pp.54-5.
2 teaspoons almond essence
1 good teaspoon cochineal
(Mix with advocatt [sic] and dry ginger for a delicious drink)
Advocatt - Recipe No. 1
12 eggs
1 cup cold boiled milk
1 teaspoon vanilla
1 tablespoon malt extract
1 bottle sherry
1 small bottle brandy
1 tin condensed milk
Method: Beat eggs, milk, vanilla and malt together. Add slowly sherry and brandy. Shake well and bottle.
Advocatt - Recipe no. 2
8 eggs
3 oz (85 ml) vanilla ess.
1 tin condensed milk
1/2 bottle brandy
Method: Empty into large bowl the milk, break in the yolks of eggs and add vanilla and brandy and mix well. Whip egg whites (but not stiff), mix both together beating well. Bottle.
Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), pp.54-5.
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