Eau d’ Amour. — Put 5oz. of finely-chopped lemon-peel into
bottles with loz. of bitter almonds pounded to a paste with
a little spirits, 4oz. of finely-chopped figs, I50Z. of cinnamon,
and loz. each of lavender and mace, all ground ; pour in 9 J pints
of spirits of wine GOdeg. over proof, and let it remain in a
warm place for a month, frequently shaking the bottle. Strain
off the spirit, add to the bottles 6f pints of water, let this stand
for a few days, strain, and add it to the spirit, together with
lqt. of Muscat wine and a little rose colouring ; filter through
flannel, and bottle for use. Or it may be made as above, but
using 3oz. each of bitter almonds and lemon-peel, ljoz. of
cinnamon, Joz. of mace✪ Creme Mojou, foz. of cloves, 2oz. of lavender-flowers,
9i pints of spirits of wine, 2qts. of Muscat wine, 9 drops
of oil of amber, 3^ pints each of water and capillaire, and rose
colouring as before.
Eau d’ Argent. — (1) Put into a bottle or jar lfoz. of flower of
the lily, loz. of bitter almonds pounded to a paste with a little
spirits, 4 drachms each of peppermint and nutmeg, Joz. of
cinnamon, |oz. of aniseed, 2 drachms of angelica-root, and
1 drachm of cloves. All the dry ingredients must be finely
ground. Pour in 4f pints of spirits of wine 60deg. over proof,
and shake the bottle daily for a month. Pour off the spirit,
add 3y pints of water to the bottle, shake this frequently for a
few days, strain it into a vessel containing the spirit, squeezing
out as much as possible, add lqt. of capillaire, filter through
flannel, and bottle for use.
(2) Made as above, using ljoz. of finely-chopped lemon-peel,
4 drachms of cloves, 3 drachms each of ground angelica-seed,
aniseed, and orris-root, 4 drachms of powdered cinnamon,
4J pints of spirits of wine, 3 pint of balm-water, ljqts. of
water, lqt. of capillaire, and a little pink colouring.
Eau de Baal. — Put into a bottle 2|oz. each of orange-peel, cin-
namon, and sage, Joz. of cloves, loz. each of aniseed, fennel-
seed, and rosemary-leaves, and l|-oz. of camomile. Pour in
9|qts. of spirits of wine GOdeg. over proof, and add foz. each of
galanga and vanilla. Shake the bottle frequently for a month,
keeping it, if possible, in a warm place. Pour off the spirit,
add to the bottle 4qts. of capillaire, 7qts. of water, and a little
red colouring ; let this stand for a few days, pour it off, mix
in with the spirits, filter through flannel, and bottle. The
orange-peel should be very finely chopped, and the other
ingredients powdered.
Eau Carminative. — Prepared in the same way as Eau Cor-
diale, using 3oz. each of finely-chopped lemon- and orange-
peel, 2oz. of cumin, l-|oz. each of aniseed, camomile, and
juniper-berries, loz. of mint, Joz. of nutmeg, all finely
powdered, and using the same quantity of spirits, water, and
capillaire.
Eau Cordiale. — Chop lflb. of lemon-peel as fine as possible,
put it into jars or bottles with 2jOz. of balm, and 2oz. each
of ground coriander and aniseed, 4oz. of ground cinnamon,
loz. of mace, and Joz. of grated nutmeg; pour in 9|qts. of
spirits of wine, and shake the jars (which should be well
corked) daily for a month. Pour off the spirits, add to the jars
7qts. of water, let it stand for a few days, strain into the
spirits, add 4qts. of capillaire and a little blue colouring, filter,
and bottle. ✪ Eau de Baal
Page 476 · 10 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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Eau d’ Amour. — Put 5oz. of finely-chopped lemon-peel into
bottles with loz. of bitter almonds pounded to a paste with
a little spirits, 4oz. of finely-chopped figs, I50Z. of cinnamon,
and loz. each of lavender and mace, all ground ; pour in 9 J pints
of spirits of wine GOdeg. over proof, and let it remain in a
warm place for a month, frequently shaking the bottle. Strain
off the spirit, add to the bottles 6f pints of water, let this stand
for a few days, strain, and add it to the spirit, together with
lqt. of Muscat wine and a little rose colouring ; filter through
flannel, and bottle for use. Or it may be made as above, but
using 3oz. each of bitter almonds and lemon-peel, ljoz. of
cinnamon, Joz. of mace, foz. of cloves, 2oz. of lavender-flowers,
9i pints of spirits of wine, 2qts. of Muscat wine, 9 drops
of oil of amber, 3^ pints each of water and capillaire, and rose
colouring as before.
Eau d’ Argent. — (1) Put into a bottle or jar lfoz. of flower of
the lily, loz. of bitter almonds pounded to a paste with a little
spirits, 4 drachms each of peppermint and nutmeg, Joz. of
cinnamon, |oz. of aniseed, 2 drachms of angelica-root, and
1 drachm of cloves. All the dry ingredients must be finely
ground. Pour in 4f pints of spirits of wine 60deg. over proof,
and shake the bottle daily for a month. Pour off the spirit,
add 3y pints of water to the bottle, shake this frequently for a
few days, strain it into a vessel containing the spirit, squeezing
out as much as possible, add lqt. of capillaire, filter through
flannel, and bottle for use.
(2) Made as above, using ljoz. of finely-chopped lemon-peel,
4 drachms of cloves, 3 drachms each of ground angelica-seed,
aniseed, and orris-root, 4 drachms of powdered cinnamon,
4J pints of spirits of wine, 3 pint of balm-water, ljqts. of
water, lqt. of capillaire, and a little pink colouring.
Eau de Baal. — Put into a bottle 2|oz. each of orange-peel, cin-
namon, and sage, Joz. of cloves, loz. each of aniseed, fennel-
seed, and rosemary-leaves, and l|-oz. of camomile. Pour in
9|qts. of spirits of wine GOdeg. over proof, and add foz. each of
galanga and vanilla. Shake the bottle frequently for a month,
keeping it, if possible, in a warm place. Pour off the spirit,
add to the bottle 4qts. of capillaire, 7qts. of water, and a little
red colouring ; let this stand for a few days, pour it off, mix
in with the spirits, filter through flannel, and bottle. The
orange-peel should be very finely chopped, and the other
ingredients powdered.
Eau Carminative. — Prepared in the same way as Eau Cor-
diale, using 3oz. each of finely-chopped lemon- and orange-
peel, 2oz. of cumin, l-|oz. each of aniseed, camomile, and
juniper-berries, loz. of mint, Joz. of nutmeg, all finely
powdered, and using the same quantity of spirits, water, and
capillaire.
Eau Cordiale. — Chop lflb. of lemon-peel as fine as possible,
put it into jars or bottles with 2jOz. of balm, and 2oz. each
of ground coriander and aniseed, 4oz. of ground cinnamon,
loz. of mace, and Joz. of grated nutmeg; pour in 9|qts. of
spirits of wine, and shake the jars (which should be well
corked) daily for a month. Pour off the spirits, add to the jars
7qts. of water, let it stand for a few days, strain into the
spirits, add 4qts. of capillaire and a little blue colouring, filter,
and bottle.