The drink is a descendant of Elizabethan medicinal waters -
cooling beverages referred to herb and spice mixtures used
as anti-inflammatory digestive remedies.
The recipe was originally published in The House Servant's
Directory, written by Robert Roberts, 1827 edition (Gore Place
Society, Waltham, Massachusetts, 1977).
"Boil one gallon of water, put it into a gallon demijohn, set this before the fire, then put into twelve cloves, two ounces of whole cinnamon, then stop up your bottle and put it in a pint into two quarts of water, with one quarter of a pound of sugar, cool it in ice before you serve it, and it is a most wholesome and delicious drink as you can take in hot weather."
Note: A demijohn is a narrow-necked bottle enclosed in basketwork and holding from about 5 to 45 litres. The bottle is used for storing and transporting liquids.
1L/4 cups water
12-24 pcs cloves
4-6 sticks cinnamon
1 kg/4 cups sugar
1 teabag (optional)
3 slices fresh or dried orange rinds (optional)
3 slices dried licorice (optional)
Boil water in a deep pot. Put cloves, cinnamon, and other ingredients (except the teabag) in the boiling water. Simmer the mixture at a high heat for about 20 minutes. Add sugar to dissolve and turn off the heat. Cover the pot and allow it to cool. After this is done, use a strainer with a long handle to fish out the orange peels and the teabag and any solid ingredients you want to take out. Store the liquid concentrate in a bottle in the refrigerator.
To serve, put 250 ml(1 cup) of concentrate in 500 ml (1 quart) of cold or iced water. Add ice cubes if desired; also, varying the ratio of liquid and water can be suited to tastes. Makes 8 servings.
This beverage is non-carbonated and non-alcoholic. A little (say, 5 ml/1 tsp) of cognac, whisky or Southern Comfort liquor may add some punch to one glass of the drink.
Gather some fresh needles of a pine or spruce conifer. Rinse them
with cold water to wash off any dirt. Crush or chop the needles
into fine bits by hand or by a blender. Put them in a tea pot and
pour boiling water over them. Brew it the way you normally do
with dry tea leaves. Serve it hot without sugar or milk.
The needles of pine conifer are rich in vitamin A, and supply five times as much vitamin C as an equal amount of lemons. The needles also contain shikimic acid - the main ingredient of the drug Tamiflu (Oseltamivir) that treats seasonal influenza and might be the potential cure of the Bird Flu.
The tea is similar to the old medicines of the native peoples in eastern Canada, who have acquired a knowledge of herbal medicines since 1500. For more information, the Native Websites might provide the cautions and the use of their traditional medicines.
|Plant||Part Used||Ailments Treated|
|Spruce||Twigs and cones||For vitamin deficiency|
|White pine||Needles||Tea for prevent scurvy, relieve cough and colds|
|Wintergreen||Leaves and berries||Tea or astringent, diuretic, stimulant, contains a compound pain killer, reduce, and fever. Poultice for rheumatic pain. Similar to aspirin.|
|Cactus Leaves/Nopal Pads||Kimchi||Kimchi Sushi|
|Shepherd's Pie||Steamed Cornbread/Hemp Cornbread||Green Banana|
|Cassava Cake||Potato Juice & Pancake||Potato Dumplings/th>|
Falafel is a popular Middle Eastern fast food, consisting of a mix of ground fava beans, chick peas, corn meal, and flour. It can be used as filling in a pita sandwich or be eaten alone. Here, the Falafel patties are shown to be served with an Oriental Tamarind dip/sauce.397 g (14 oz) Falafel mix
The mushroom is also called King Trumpet Mushroom, scientifically "Pleurotus eryngii" and originally from the Mediterranean region. In 1993, a new cultivated technique was introduced into Japan and has now made the mushroom popular in other oriental countries. The mushroom has a thick, white stem and a small tan-brown cap; the stem is very meaty and springy like abalone. In North America, it has been expensive at $20 a pound but now goes to about $5 a pound.
Make a dough similar to preparing a dough for bread, except glutinous wheat flour is used. You may buy the flour in a health food store selling cereals and beans in bulk.
Also, do not need to use baking soda or powder. After the dough is made, put it in a large bowl of water. Knead the dough to squeeze the starch part of the dough fabric. Wash the dough under running clear water. Repeat the kneading and washing until the milky water become clear from the dough. The remaining
structure of the dough is a different type of spongy glutens.
Gluten sausage is a traditional food made by the Shanghainese for decades. The making procedure is different, but the the ingredient is mainly glutinous flour and water.
Grease the bottom of a large saucepan with vegetable/olive oil. Put 2-3 cloves of chopped garlic in the saucepan. Heat the garlic to light golden brown. Pour 4 cups of water in the saucepan and add one vegetable stock cube. Stir in about 1.5 cup of canned pumpkin pulp. Boil the pumpkin over medium heat. Dissolve the coconut milk and the skim-milk powder in 2/3 cup of water. Pour the milk into the boiled pumpkin. Season with pepper, sugar and salt. Heat gently for a few minutes. Garnish with parsley or croutons. Makes 2 servings