Foam for Herb Beer
Ingredients
Directions
Pack the crushed Quillaia bark in a percolator.
Mix glycerine and proof spirit water, then pour over the bark.
Allow to macerate for one day.
Let it percolate.
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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