Liqueur ties Eveques. — Put ljlb. of finely-chopped orange-
peel and 5oz. of ground cinnamon i✪ Gaite Franqaisento bottles or jars with 5qts.
of Medoc wine and 9fqts. of spirits of wine 60deg. over proof,
cork up the bottles securely, and let them remain for a month
in a warm place, if possible, shaking the bottles daily. Turn
the spirit into a bowl, and add to the bottles 3qts. of water;
let this stand for a few days, shaking as before. Pour it
off, pressing out as much as possible, add the liquor to the
spirit, together with 4qts. of capillaire, mix well, filter, and
bottle. A flannel bag should be used for filtering.
Liqueur de Girofle. — This is prepared in the same way as
Liqueur des Eveques, with lib. of crushed cloves, 9fqts.
of spirits, 7fqts. of water, 3fqts. of capillaire, and a little
pink colouring✪ Liqueur de Girofle added before filtering.
Liqueur de Muscade. — Use lfoz. each of mace, orris-root,
nutmeg, and cinnamon, all finely ground ; loz. each of rosemary-
leaves, orange- and lemon-peel, finely chopped, foz. each of
bruised marjoram, fennel-seed, and aniseed, and 2oz. each of
cardamom and camomile, and proceed in the same way as for
Liqueur des Eveques, with 9fqts. of spirits of wine, 7fqts.
of water, and 3fqts. of capillaire.
Liqueur de Sante.— Put fifty freshly-gathered young bay-leaves
and loz. of red sage-leaves into a jar with 2oz. of juniper-
berries, pour over 2qts. of white rum, and leave them to infuse
for fourteen days; strain and filter, add loz. of essence of
peppermint, and lgall. of clarified syrup (white sugar syrup),
mix in sufficient saffron to colour, stir well, and bottle in three
days’ time, when the sediment will have settled at the
bottom.
Masonic Liqueur. — Put into a jar loz. each of essence of
barberry, distilled lavender-water and orange-water, also
foz. of essence of syringa ; pour over lgall. of spirit (60deg.
over proof) ; when well mixed, add 2qts. of syrup and loz.
of essence of cloves, also sufficient saffron to give it a bright
colour. Bottle and use.
Parfait Amour. — This is prepared the same as for Liqueur
des Eveques, using lib. of lemon-peel, 3oz. of cinnamon, 2oz.
of orange-flowers, loz. of rosemary -leaves, foz. of mace, Joz.
each of cloves, saffron, and cardamom, 9fqts. of spirits of wine,
7qts. of water, 4qts. of capillaire, and a little rose colouring.
Persicot. — This liqueur is prepared in the same way as Liqueur
des Eveques, with lib. of bitter almonds, 9fqts. of spirits of
wine, and 7qts. of water, but without using capillaire.
Railroad Liqueur. — Dissolve foz. each of the oils of absinthe
and peppermint, and 10 drops of oil of roses, in 5galls. of
spirits ; add lgall. of white syrup, and sufficient blue orchid to
colour, and use as required.
Rosolio. — Put 2foz. of finely-chopped rind of lemon into a jar
with foz. of cinnamon, and foz. each of aniseed, cardamom,
For details respecting Culinary Processes, Utensils, Sauces, <&c., referred to, see under their special heads.
438
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
✪ Stomachic Liqueur
Page 479 · 13 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.
AI-modernized reading of the original text
Liqueur des Eveques. — Put 1lb. of finely-chopped orangepeel and 5oz. of ground cinnamon into bottles or jars with 5qts. of Medoc wine and 9 qts. of spirits of wine 60deg. over proof, cork up the bottles securely, and let them remain for a month in a warm place, if possible, shaking the bottles daily. Turn the spirit into a bowl, and add to the bottles 3qts. of water; let this stand for a few days, shaking as before. Pour it off, pressing out as much as possible, add the liquor to the spirit, together with 4 qts. of capillaire, mix well, filter, and bottle. A flannel bag should be used for filtering.
Liqueur de Girofle. — This is prepared in the same way as Liqueur des Eveques, with 1lb. of crushed cloves, 9 qts. of spirits, 7 qts. of water, 3 qts. of capillaire, and a little pink colouring added before filtering.
Liqueur de Muscade. — Use 1 oz. each of mace, orris-root, nutmeg, and cinnamon, all finely ground ; 1 oz. each of rosemary-leaves, orange- and lemon-peel, finely chopped, ½ oz. each of bruised marjoram, fennel-seed, and aniseed, and 2 oz. each of cardamom and camomile, and proceed in the same way as for Liqueur des Eveques, with 9 qts. of spirits of wine, 7 qts. of water, and 3 qts. of capillaire.
Liqueur de Sante.— Put fifty freshly-gathered young bay-leaves and loz. of red sage-leaves into a jar with 2 oz. of juniper berries, pour over 2 qts. of white rum, and leave them to infuse for fourteen days; strain and filter, add 1 oz. of essence of peppermint, and 1 gall. of clarified syrup (white sugar syrup), mix in sufficient saffron to colour, stir well, and bottle in three days’ time, when the sediment will have settled at the bottom.
Masonic Liqueur. — Put into a jar 1 oz. each of essence of barberry, distilled lavender-water and orange-water, also ½ oz. of essence of syringa ; pour over 1 gall. of spirit (60deg. over proof) ; when well mixed, add 2 qts. of syrup and 1 oz. of essence of cloves, also sufficient saffron to give it a bright colour. Bottle and use.
Parfait Amour. — This is prepared the same as for Liqueur des Eveques, using 1lb. of lemon-peel, 3 oz. of cinnamon, 2 oz. of orange-flowers, 1 oz. of rosemary-leaves, ½ oz. of mace, ½ oz. each of cloves, saffron, and cardamom, 9 qts. of spirits of wine, 7 qts. of water, 4 qts. of capillaire, and a little rose colouring.
Persicot. — This liqueur is prepared in the same way as Liqueur des Eveques, with 1lb. of bitter almonds, 9 qts. of spirits of wine, and 7 qts. of water, but without using capillaire.
Railroad Liqueur. — Dissolve ½ oz. each of the oils of absinthe and peppermint, and 10 drops of oil of roses, in 5 galls. of spirits ; add 1 gall. of white syrup, and sufficient blue orchid to colour, and use as required.
Rosolio. — Put 2 oz. of finely-chopped rind of lemon into a jar with ½ oz. of cinnamon, and ½ oz. each of aniseed, cardamom,
For details respecting Culinary Processes, Utensils, Sauces, <&c., referred to, see under their special heads.
Records on this page
Eau de PucelleLiqueur de SanteLiqueur de MuscadeRosolioGaite FranqaiseLiqueur ties EvequesLiqueur de GirofleStomachic LiqueurMasonic LiqueurParfait AmourUsquebaughPersicotRailroad Liqueur