Creme Mojou. — Put loz. each of ground cinnamon and mace
into stone jars, with 2 drachms of nutmeg and ljoz. of rosemary-
leaves, and pour over 9jqts. of proof spirits of wine. Let
this macerate for four or five weeks, add 2qts. each of rose- and
orange-flower water, ^ drachm of essence of amber, 1 drachm
each of essence of vanilla and berg'amot, 3|qts. of water, and
4qts. of capillaire. Filter through flannel, add a little rose
colouring, and bottle for use.
Creme Romantique. — Put 9|qts. of spirits of wine 60deg.
over proof into stone jars or bottles, add 2oz. each of lemon-
peel, mace, lavender-flowers, and marjoram, loz. of cinnamon,
and 3OZ. of cloves, and let them remain for three or four weeks
to macerate, stirring frequently. Add this to -|oz. of essence
of vanilla, 2|qts. of rose-water, 4qts. of capillaire, and 4|qts.
of water ; filter, add a little rose colouring, and bottle.
Creme Voizot. — Put 9Jqts. of spirits of wine into stone jars
or bottles, and add 2oz. of lemon-peel, loz. of orange-peel,
^•oz. each of rosemary-leaves, • balm, and cinnamon, |oz.
of peppermint, and 2 drachms each of cloves, nutmegs,
mastic, and storax. Shake the bottles frequently for about
a month, and add to the whole 2qts. each of rose-, orange-
flower, balm- and peppermint-waters, J drachm of essence of
vanilla, and 4qts. of capillaire. Filter, stir in a little green
colouring, and bottle.
Doree Cordial. — Put into a bowl 3qts. each of brandy and
Malaga wine, add ^oz. each of saffron, Peruvian bark, cinnamon,
and bitter orange-peel, and let them digest for seven or eight
days. Strain into another bowl, add 21b. of loaf sugar, let
Cordials and Liqueurs — continued.
this dissolve, pour the cordial into bottles, cork them up
securely, and use as required.
Eau des Abbes. — Chop as fine as possible 3oz. of lemon-peel
and lloz. of orange-peel ; put them into a large jar or bottle
with loz. of aniseed, loz. of juniper-berries, and \oz. each
of sage and peppermint, all finely powdered ; pour in 4| pints
of spirits of wine 60deg. over proof, and shake the bottle
frequently for a month. Pour off the spirit, add to the bottle
3f pints of water, shake the bottle, and let this remain for
a few days ; strain into the spirits, pressing out as much as
possible, and add lqt. of capillaire and a little red colouring.
Filter, and bottle.
Eau Aerienne (Luft Wasserl. — The same as for Eatj
Cordiale, using 2oz. each of orris-root, lavender, and
camomile-flowers, loz. each of sage and sassafras, 2^oz. of cin-
namon, 2oz. each of fennel-seed and rosemary-leaves, 21-oz. of
cumin, and 6oz. of finely-chopped figs. The same quantity of
spirits of wine, water, and capillaire is also used. ✪ Creme Mojou
Page 475 · 8 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Creme Mojou. — Put loz. each of ground cinnamon and mace
into stone jars, with 2 drachms of nutmeg and ljoz. of rosemary-
leaves, and pour over 9jqts. of proof spirits of wine. Let
this macerate for four or five weeks, add 2qts. each of rose- and
orange-flower water, ^ drachm of essence of amber, 1 drachm
each of essence of vanilla and berg'amot, 3|qts. of water, and
4qts. of capillaire. Filter through flannel, add a little rose
colouring, and bottle for use.
Creme Romantique. — Put 9|qts. of spirits of wine 60deg.
over proof into stone jars or bottles, add 2oz. each of lemon-
peel, mace, lavender-flowers, and marjoram, loz. of cinnamon,
and 3OZ. of cloves, and let them remain for three or four weeks
to macerate, stirring frequently. Add this to -|oz. of essence
of vanilla, 2|qts. of rose-water, 4qts. of capillaire, and 4|qts.
of water ; filter, add a little rose colouring, and bottle.
Creme Voizot. — Put 9Jqts. of spirits of wine into stone jars
or bottles, and add 2oz. of lemon-peel, loz. of orange-peel,
^•oz. each of rosemary-leaves, • balm, and cinnamon, |oz.
of peppermint, and 2 drachms each of cloves, nutmegs,
mastic, and storax. Shake the bottles frequently for about
a month, and add to the whole 2qts. each of rose-, orange-
flower, balm- and peppermint-waters, J drachm of essence of
vanilla, and 4qts. of capillaire. Filter, stir in a little green
colouring, and bottle.
Doree Cordial. — Put into a bowl 3qts. each of brandy and
Malaga wine, add ^oz. each of saffron, Peruvian bark, cinnamon,
and bitter orange-peel, and let them digest for seven or eight
days. Strain into another bowl, add 21b. of loaf sugar, let
Cordials and Liqueurs — continued.
this dissolve, pour the cordial into bottles, cork them up
securely, and use as required.
Eau des Abbes. — Chop as fine as possible 3oz. of lemon-peel
and lloz. of orange-peel ; put them into a large jar or bottle
with loz. of aniseed, loz. of juniper-berries, and \oz. each
of sage and peppermint, all finely powdered ; pour in 4| pints
of spirits of wine 60deg. over proof, and shake the bottle
frequently for a month. Pour off the spirit, add to the bottle
3f pints of water, shake the bottle, and let this remain for
a few days ; strain into the spirits, pressing out as much as
possible, and add lqt. of capillaire and a little red colouring.
Filter, and bottle.
Eau Aerienne (Luft Wasserl. — The same as for Eatj
Cordiale, using 2oz. each of orris-root, lavender, and
camomile-flowers, loz. each of sage and sassafras, 2^oz. of cin-
namon, 2oz. each of fennel-seed and rosemary-leaves, 21-oz. of
cumin, and 6oz. of finely-chopped figs. The same quantity of
spirits of wine, water, and capillaire is also used.