The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Bitters

Drinks
Historic

England has little tradition of digestive bitters, like Angostura, Cynar or Jagermeister. A receipt is known from Bradley 1728, of brandy with gentian root, orange peel, Virginia snake-root, cochineal and sugar, "A little of this Bitter in a Glass of White Wine creates an Appetite."


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

Bitters to be drank with Wine.
Take a Quart of clean Spirit, or good Brandy, and put into it an Ounce of Gentian Root sliced, one Ounce and a half of dry'd Orange-Peel, and one Drachm of Virginia Snake-Root; add to this half a Drachm of Cochineel, and half a Drachm of Loaf-Sugar; which last will heighten the Bitter to admiration. A little of this Bitter in a Glass of White Wine creates an Appetite.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats