A Taste Of Alcohol
(Special Crspdt. N.Z.P.A.) LONDON, June 28. Food manufacturers are putting alcohol in marmalade and herring because they find that the addition of a detectable trace of alcohol is a good selling point.
Some marmalades contain orange liqueur and one from Scotland has a whisky flavour. According to the annual report of the Somerset County analyst, Miss Joan Peden, “this was not as odd, however, as the tartan tube from Australia containing mustard mixed with scotch, a rather peculiar combination.”
Other “alcoholic” foods tested by her staff: consomme herring filets in beer or burgundy sauce, pheasant consomme with sherry, and plums and walnut preserves with brandy. But one article, impressively packed and described as “mincemeat with brandy, a sumptuous mincemeat laced with fine brandy” contained only one and a half per cent brandy. Its price was 7s 3d a pound. “It is probable that most home-made, mincemeat contains a heartening dash of rum or brandy, and certainly Mug Beeton’s receipes include amounts up to 6 or 7 per cent of the ingredients,” says the report.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/CHP19660629.2.22.4
Bibliographic details
Ngā taipitopito pukapuka
Press, Volume CVI, Issue 31098, 29 June 1966, Page 2
Word count
Tapeke kupu
178A Taste Of Alcohol Press, Volume CVI, Issue 31098, 29 June 1966, Page 2
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
Ngā mihi
This newspaper was digitised in partnership with Christchurch City Libraries.
Log in