Aftershaves Recipe

Ingredients

1 witch hazel aftershave-
2 oz tincture of witch hazel
1/2 pt unscented alcohol
1 qt distilled water
1 oz glycerine
1 oz tincture of balsam peru
1 spicy aftershave-
1 tsp cinnamon
1/2 tsp cloves
1 oz tincture of benzoin
1 oz tincture of orange peel
1 drop oil of bergamot
1/2 pt alcohol
1 qt water
1 lemon aftershave-
1/2 pt alcohol
1 qt distilled water
1 oz tincture of benzoin
1 drop oil of bergamot
2 drop lemon oil or:
2 oz tincture of lemon peel
1/4 tsp cinnamon
1 lime aftershave-
1 drop oil of bergamont
2 drop lime oil
1 oz tincture of benzoin
1 qt water
1/2 pt unscented alcohol


Directions

The tangy tingling sensation it causes after being splashed on is one
way to describe an aftershave. Most aftershaves act as astringents;
they help firm skin tone and close skin pores when applied
immediately after shaving. Many aftershaves contain alcohol, which
possesses antibacterial abilities, helping to prevent infections of
knicks or shaving cuts. It also should contain glycerine and/or other
ingredients known to be beneficial to skin care. Glycerine will help
counter the drying effects on the skin, and the chafing and
irritation that can develop with dry skin. *Most drug stores contain
all of the above tinctures and oils. Herb and health food shops carry
the essential oils.

Recipe By :


Servings: 1 servings

 

 

Aftershaves Recipe brought to you by Recipe Ideas


Categories: Alcohol; Fruit


The History of Recipes

Recipes as an idea can be found back into ancient history, in fact as far as ancient Egypt, and maybe even further. Interesting though that maybe, in the main part, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.

Later on, in The time of the romans 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the early Romans were skilled in the use of a good variety of spices, including a few you will know such as bay, mint and parsley.

Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab countries, including spices such as basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in books on cookery, many of which are kept safe in private collections.

When we get to the 20th century, cooking publications were starting to become popular mostly as a result of more people being able to read, increased leisure time and a general increase in wealth.

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We hope you enjoy this Aftershaves recipe.

 


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