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Malt-infusion

This recipe may use chloroform for preservation.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Malt-infusion

Ingredients

Directions

  1. Mix crushed malt and cold water in a vessel.

  2. Allow the mixture to sit for 12 to 15 hours.

  3. Filter the mixture through filtering paper until clear.

  4. For preservation, add a few drops of chloroform and store in a well-corked bottle.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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