Recipe ingredients

id	variant_id	ingredient_id	amount	unit	role	notes
900	193	8	—	—	sweetener	—
908	194	16	4	lemon	acid	lemon rind
902	194	171	1.5	pound	base	Very large lumps.
903	194	172	1	bottle	base	Cognac
907	194	173	0.5	pound	garnish	—
909	194	152	4	peach	garnish	peaches
904	194	20	1	bottle	modifier	sherry or Madeira
905	194	117	3	bottle	other	Moselle or hock
906	194	13	1	bottle	other	Added on serving.
910	195	70	1	quart	base	Heated.
911	195	35	2	wine-glass	base	—
913	195	174	2	tablespoon	bitter	—
912	195	20	1	wine-glass	modifier	—
914	195	2	—	plenty	other	—
915	195	3	—	plenty	other	—
916	195	175	4	tablespoon	sweetener	—
921	196	27	1	lemon	acid	juice of one lemon
917	196	70	2	quart	base	Heated.
918	196	15	4	wine-glass	base	—
923	196	156	1	slice	garnish	Stuck on toast with cloves.
919	196	139	3	wine-glass	modifier	—
922	196	60	1	slice	other	Stuck with lemon and cloves.
924	196	2	12	clove	other	—
925	196	9	—	grate	other	—
920	196	171	1	pound	sweetener	—
927	197	16	0.5	lemon peel	acid	—
926	197	70	1	pint	base	—
929	197	154	1	bottle	dilution	seltzer-water
928	197	139	0.5	liqueur-glass	modifier	—
930	197	9	—	little	other	—
931	197	8	—	little	sweetener	—
932	198	176	1	pint	base	—
934	198	15	0.5	pint	base	—
935	198	20	1	pint	modifier	—
933	198	177	1	pint	other	—
937	198	9	—	plenty	other	Grated.
936	198	142	0.5	pound	sweetener	—
938	199	178	3	egg	base	eggs
941	199	35	2	wine-glass	base	gin or rum
940	199	58	1.5	pint	other	Half pint first, then another pint hot ale.
942	199	9	—	—	other	Grated.
943	199	65	—	—	other	—
939	199	171	3	ounce	sweetener	—
945	200	16	2	lemon	acid	lemon rinds
944	200	42	1	quart	base	—
947	200	179	1	pound	garnish	ripe white currants
946	200	65	1	ounce	other	bruised ginger
948	200	136	1	pound	sweetener	powdered loaf sugar
953	201	180	1	lime	acid	—
949	201	140	2	teaspoon	base	—