Strain through a jelly bag and measure the juice, allowing a pint of sugar to each pint of juice.
Allow half a pound of sugar to each pint of juice.
Place raspberries in a jar and cover with good cider vinegar, let it stand over night; next morning strain and to each pint of juice add a pint of sugar; boil ten minutes; bottle while hot.
Make a syrup of sugar and water, allowing a pint of sugar to each pint of water for the sour berries and a quarter less sugar for the sweet fruits.
Allow toeach pint of the marmalade-like mixture resulting a pound of sugar.
Measure the juice, and to each pint of juice allow a pound of sugar.
Measure the juice, and to each pint allow a pound of sugar.
When this stock is used for soup, make a roux of one tablespoonful each of butter and flour, add a cupful of milk or cream, and add this amount to each pint of the fish stock.
The juice of one lemon toeach pint of fruit juice will be needed for black raspberries.
Season with salt, and a cup of thin cream, to each pint of beans.
If very tart, allow three fourths of a pound of sugar to each pint of juice.
Express the juice, and proceed as with other jellies, allowing three fourths of a pound of sugar to each pint of juice.
Add a pound of sugar to each pint of liquor, boil gently until the sugar is dissolved, then boil more quickly.
To each pint of well-cleaned gooseberries add one-half pound of sugar and one gill of water.
Then strain through a jelly bag, and to each pint of juice add one cupful of granulated sugar.
Boil all together for twenty minutes, strain, and to each pint add a jill of French brandy.
Pick over blackberries that are perfectly ripe, boil them in their juice till they break to pieces, then strain them through a flannel cloth, and to each pint of juice put a pound of sugar.
Take good sweet cream, and to each pint of it, put six ounces of sifted double refined loaf sugar, half a tumbler of white wine, the juice and grated peel of a lemon.
Boil it again for ten minutes, then strain it and add a wine glass of brandy to each pint of syrup.
Put them into a saucepan, allowing a tablespoonful of butter and a half teaspoonful of salt to each pint.
Throw the mushrooms into a saucepan, allowing a tablespoonful of butter to each pint; sprinkle over a half teaspoonful of salt; cover, and cook slowly for twenty minutes.
Pare the puff-balls; cut them into slices and then into dice; put them into a saucepan, allowing a tablespoonful of butter to each pint of blocks.
HOW TO MAKE THIS SOUP You may use any fruit desired; wash to thoroughly cleanse, and to each pint of crushed fruit allow three pints of water.
Now measure and add One-half cup of sugar, Three tablespoons of cornstarch, dissolved in Four tablespoons of cold water to each pint of the fruit puree.
Boil in each pint of cider vinegar one tablespoonful of sugar, half a teaspoonful of salt and two tablespoonfuls of mustard; pour over the pickle and seal carefully.
Use 1 tablespoonful of butter (or substitute) to each pint of cabbage.
Add 1/2 teaspoonful of salt to each pint of water; place buttered muffin rings in the pan.
Add 1 teaspoonful to each pint of cream, then whip the mixture as directed above.
A3/4 cup water) to each pint, for some time before serving, or, serve plain and pass sugar with it.
To each pintof juice, allow three quarters of a pound of loaf-sugar, Put the juice and sugar into a preserving kettle, and boil them about ten minutes, skimming them well.
Put it into your kettle with a pound of loaf-sugar to each pint of juice, and add lemon juice to your taste.
Next day, measure the juice, and to each pint allow a pound of loaf-sugar.
To each pint of juice thus obtained add one pound of loaf or pulverized white sugar; and to every five pounds of sugar add a quarter of an ounce of isinglass dissolved in hot water.
To each pintof the pulp add a pound of the best white sugar, and a piece of isinglass about an inch square, dissolved in warm water.
To each pint of this jelly add half a pound of the very best white sugar, and a quarter of an ounce of Russian isinglass dissolved in warm water, one tea cupful of Madeira wine, and the juice and rind of two lemons.
To each pint of the strained juice add of gum Arabic, 1 oz.
On each pint of the nuts, spread on a dish, sprinkle 1 oz.
From the perennial samphire (Erythmum maritimum), covered with strong vinegar, to each pint of which 3/4 oz.
Those on full and middle Diet were allowed daily three Pints of Barley or Rice Water; to each Pint of which were added two Spoonfuls of Brandy, and a Quarter of an Ounce of Lump Sugar.
Then apply a coat of yellow ochre paint, mixed oil and turpentine, in the proportion of 1/4 oil to 3/4 turpentine, with a tablespoonful of japan added to each pint of the paint.
A teaspoonful of coach japan to be added to each pint of the mixture, or omitted, as the time limit may impose.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "each pint" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
