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— 232 —

m a ik a -R om , 3 K v in t R om -E ssen ts o g 3 K v in t

A n an a sæ ter.

6)

F in Pun sch E k stra k t: 25 P un d Melis, 12

K v in t C itronsyre, 12 P o tte r Sp iritu s af 90 pC t.

T ralles, 2 P o tte r æ g te Jam a ik a-R om , 1 1 P o tte r

V an d , 3 K v in t V an ille -T in k tu r, 6 K v in t H indbæ r-

æ ter o g 3 K v in t R om -E ssen ts.

7)

P u n sch -E k stra k t: 25 P u n d M elis, 12 K v in t

V in sten ssyre, 1 K v in t C itronolie, 3 K v in t V an ille -

T ink tu r, 1 3 1/2 P o tte r Sp iritus af 90 pC t. T ralles, o g

3 K v in t R om -E ssen ts sam t 12 P o tte r V an d .

8)

P u n sch -E k stra k t:

32 P o tte r

h vid R om ,

24 Pund Melis, 1 1 K v in t V in sten ssyre,3 K v in t C i­

tronolie o g 3 K v in t R om -E ssen ts.

9)

P un sch -E k stra k t:

22 P o tte r

h vid R om ,

S aften af 48 saftfu lde C itroner, 24 P un d raffin eret

S u k k e r, h vo rp aa den gu le S k a l af 6 C itroner er a f­

reven, 5 K v in t V an ille -T in k tu r o g 5 K v in t R om -

E ssen ts.

10)

P u n sch -E k stra k t: 10 P o tte r

h v id R om ,

12 P o tte r Sp iritu s af 90 pCt.T ralles,

10 P o tte r

V an d , 40 Pund Melis, 3 K v in t R om -E ssen t, 3 K v in t

K an elb lom st-T in k tu r, (3 K v in t K an e lb lom ste r ud ­

træ k k e s i 8 D a g e med 18 K v in t Spiritus o g filtre­

res) o g 3 K v in t A n a n a sæ te r sam t 3 K v in t H ind-

bæ ræ ter.

11)

P un sch -E k stra k t: 20 Pund S u k k e r k o g e s

m ed 12 P o tter V an d , tilsæ ttes 12 K v in t C itronsyre,

10 P o tter Spiritus af 90 pC t. T ralles, 4 P o tter hvid

R om , 3 K v in t R om -E ssen ts, 3 K v in t A n a n a s ­

æ ter sam t fa rv es brun med K a ram eltin k tu r.

12)

A r r a k - E k s tr a k t: 8 P o tter ordinæ r A r ra k ,