Het Pint (Spirits)

"This recipe spans the 17th and 18th centuries: The het (hot) pint was a traditional form of punch, bought at the public house and carried home through the streets at Hogmanay (New Year's Eve) in large copper toddy kettles several hours before midnight to help family and friends "bring in the New Year". SOURCE: ORIGINAL SCOTTISH RECIPES . Cooking times are estimates, will depend on your heat source and time to clear."
 
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Ready In:
30mins
Ingredients:
5
Serves:
6

ingredients

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directions

  • Put ale into a thick saucepan
  • Add nutmeg, bring to just below boiling-point. Do not boil! *
  • Stir in sugar, let it dissolve.
  • Beat eggs very well, add gradually to beer, stir all the time to avoid curdling.
  • Add whisky, heat up. Do not boil! *
  • Pour liquid from saucepan into heated tankards, back and forth.
  • Serve when pouring drink back and forth enough makes it clear and sparkling.
  • Het pint can also be made with white wine and brandy instead of ale and whisky.
  • * If you boil liquor, the alcohol vaporizes into thin air -- .

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<p>Run away, as far and as fast as you can!</p> <p>I am a historical reenactor and cooking nut! <br />( My current photo is an oil painting of me by artist : David Jones. ). <br /><br />I love to research and authenticate recipes as well as create new recipes. I try to use historicaly correct cooking methods when preparing foods from the past. <br />My wife ( of 34 years as of 2008 ) and kids ( all six of them ) have always been supportive and daring in trying the foods I cook.</p> <p>WARNING: Some of My recipes were altered when they were transfered from RecipeZaar to food.com . If&nbsp;any of my recipes seems wrong,&nbsp;they are! Please contact me if you have any questions on my recipes accuracy.&nbsp; Shadows</p> <p>AS OF 01/14/2010 I WILL NO LONGER BE SUBMITTING MY RECIPES OR PHOTOS TO ZAAR! 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