217. Elixir Of Peptone
Description
This section is from the "Elixirs And Flavoring Extracts. Their History, Formulae, & Methods of Preparation" book, by John Uri Lloyd. Also available from Amazon: Elixirs and flavoring extracts,: Their history, formulae, and methods of preparation;
217. Elixir Of Peptone
Peptone, 1/4 troyounce.
Sugar, 2 1/2 troyounces.
Alcohol, 1 fluidounce.
Port wine, 4 fluidounces.
Water, 2 fluidounces.
Dissolve the peptone in the water, then add the wine and sugar, and after the sugar has dissolved add the alcohol. (A. PETTIT )
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