Negus Food
JANE AUSTEN'S NEGUS
Extremely popular party drink throughout Georgian and early Victorian times. This version comes from Mary Norwak's extensive library. (The Jane Austen Cookbook, Maggie Black & Deirdre Le Faye)
Provided by Luschka
Categories Low Protein
Time 10m
Yield 7 cups
Number Of Ingredients 5
Steps:
- Pour the port into a large, heatproof jug.
- Rub the lemon with the sugar llumps, then squeeze the lemon juice and strain it.
- Mix the sugar and lemon juice with the port, and add the boiling water.
- Cover the jug until the liquid has cooled a bit, then serve in glasses with a scrap of grated nutmeg.
Nutrition Facts : Calories 217.8, Fat 0.1, Sodium 10.9, Carbohydrate 34.5, Fiber 0.7, Sugar 27.9, Protein 0.3
NEGUS
This drink was created by colonel Francis Negus in the early 18th century. Jerry Thomas remarked in his book "How to Mix Drinks," published in 1862, that it is "A most refreshing and elegant beverage, particularly for those who do not take punch or grog after supper." --Brittania.com
Provided by Cynna
Categories Beverages
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Gently heat all the ingredients in a small saucepan.
- Strain into a heat-proof goblet when hot.
NEGUS
Steps:
- Heat Port but do not let it boil. Stir in the sugar, lemon juice, grated lemon rind, cinnamon, nutmeg, and cloves. Let the mixture stand in a warm place for about 15 minutes. Pour boiling water into the warm wine and serve immediately. Garnish with grated lemon rind, if desired.
THE NEGUS
This is posted for the ZWT 2006. I have not tried this recipe, and it is compliments of www.sallys-place.com
Provided by Creation In Hope
Categories Dessert
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Cake --
- Beat egg yolks, sugar and salt until thick and lemon-colored.
- Sift flour and cocoa together; add gradually to egg yolk mixture (batter will be quite stiff).
- Beat egg whites until foamy; add cream of tartar.
- Beat until egg whites are stiff but not dry.
- Fold egg whites gradually into egg yolk mixture.
- Spoon batter into buttered and floured 10" springform pan;
- Bake in a 325° oven 1 hour and 25 minutes, until toothpick comes out clean.
- Cool in pan 5 minutes on rack; remove springform sides.
- Invert cake on rack; remove springform bottom.
- Cool.
- Chocolate Cream --
- Beat egg yolks, sugar, and salt in a small mixing bowl until sugar is dissolved and mixture forms ribbons.
- Beat in chocolate and coffee; beat at medium speed until smooth.
- Beat in butter, 1 tablespoons at a time, beating well after each addition, until smooth and fluffy.
- Assembly --
- Cut cake horizontally into 3 layers.
- Spread about 1 cup of the chocolate cream between layers.
- Spread remaining cream on sides and top.
- Press chocolate sprinkles onto top and sides of cake.
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