KUMJVIEL. — The name of a famous Russian and
German liqueur, sometimes spelled Kimmel. The name
is derived from the German for cumin, coriander, caraway,
and that class of aromatic seeds of which the liqueur is
compounded. It is imported in this country mostly in
Russian bottles bearing German labels, indicating the
locality of the manufacture. The best Russian Klimmel
as it ages forms crystals at the bottom of the bottles.
Some very good imitations of it are made as follow :
(1) Put loz. of cumin-seed in lqt. of spirits of wine, and
let it infuse for a couple of days. At the end of that time
sweeten to taste with clarified syrup, strain, and filter through
paper. Pour it into bottles, cork tightly, and pack them in
a cool cellar for use.
(2) Put Jib. of sugar and 1 heaped table-spoonful of caraway-
seeds in § pint of boiling water, mix them with lqt. of brandy,
pour it into a bottle, cork tightly, and leave it for a week
or ten days. Afterwards, filter the Kiimmel, and it is ready
for use.
(3) Put into a large wide-mouthed 2qt. bottle 3oz. of
caraway-seeds, fill the bottle up with the best rectified
spirit, and leave it for eight or ten days. At the end of
that time strain the spirit through muslin, let it settle, then
strain again through filtering-paper until perfectly clear.
Boil a little under lib. of loaf sugar with a small quantity
of water to prevent it burning, then mix it with the syrup,
stirring carefully at the same time. When quite cold, pour
the spirit into bottles, cork them tightly, and pack away
in a cool cellar. In about three weeks’ time it will be fit
for use.
(4) Wholesale. — Digest in a cask pint of essence of
caraway with joz. each of the oils of fennel and anise, 10 drops
of oil of neroli, 2qts. each of syrup and mucilage of gum
Arabic, and 30galls. of rectified spirits. In a few days this
will be ready to filter and bottle.
Kiimmel is a favourite liqueur in many parts of the
world, but in this country it is not much consumed
excepting for flavouring, as in the following receipt :
Kiimmel Jelly. — Put lqt. of cold water into a saucepan with
£lb. of granulated sugar, 2oz. of gelatine broken into small
pieces, and the grated rind of a medium-sized lemon, squeezing
in the juice as well. Mix well, and place the saucepan on a
hot stove. Beat up in a basin the whites of two eggs, add
them to the other ingredients, grate in 1 saltspoonful of
nutmeg, add six cloves and one bay-leaf, and mix well with
a whisk for one minute. Have ready a jelly-bag tied on a
stand. Stir the preparation, and when coming to the boil set
it back to a cooler part of the stove to prevent it overflowing,
and stir while boiling for six minutes. Place a vessel under
the jelly-bag, remove the pan from the fire, and pour the
whole into the bag, immediately adding 1 gill of Kiimmel✪ Kiimmel Jelly.
Let it drain into the vessel, then return it to the bag, placing
another vessel underneath, and drain again for fully two
hours. Have ready a quart jelly-mould, pour the jelly from
the vessel into it, set it aside in a cool place for two hours,
and then pack in ice to harden for two hours longer. Dip
the mould into lukewarm water, turn the contents on to a
dish, and send to the table.
KUMQUAT. — A Japanese fruit ( Citrus japonica)
of the citron tribe. It is a very pleasing sweet sub-acid,
with a strong orange flavour and odour, but is not mucli
known in this country.
Page 201 · 1 recipe record on this page
Presented as published in 1892. 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
KUMMEL. — The name of a famous Russian and German liqueur, sometimes spelled Kimmel. The name is derived from the German for cumin, coriander, caraway, and that class of aromatic seeds of which the liqueur is compounded. It is imported in this country mostly in Russian bottles bearing German labels, indicating the locality of the manufacture. The best Russian Klimmel as it ages forms crystals at the bottom of the bottles. Some very good imitations of it are made as follow :
(1) Put loz. of cumin-seed in lqt. of spirits of wine, and let it infuse for a couple of days. At the end of that time sweeten to taste with clarified syrup, strain, and filter through paper. Pour it into bottles, cork tightly, and pack them in a cool cellar for use.
(2) Put Jib. of sugar and 1 heaped table-spoonful of carawayseeds in § pint of boiling water, mix them with lqt. of brandy, pour it into a bottle, cork tightly, and leave it for a week or ten days. Afterwards, filter the Kiimmel, and it is ready for use.
(3) Put into a large wide-mouthed 2qt. bottle 3oz. of caraway-seeds, fill the bottle up with the best rectified spirit, and leave it for eight or ten days. At the end of that time strain the spirit through muslin, let it settle, then strain again through filtering-paper until perfectly clear. Boil a little under lib. of loaf sugar with a small quantity of water to prevent it burning, then mix it with the syrup, stirring carefully at the same time. When quite cold, pour the spirit into bottles, cork them tightly, and pack away in a cool cellar. In about three weeks’ time it will be fit for use.
(4) Wholesale. — Digest in a cask pint of essence of caraway with joz. each of the oils of fennel and anise, 10 drops of oil of neroli, 2qts. each of syrup and mucilage of gum Arabic, and 30galls. of rectified spirits. In a few days this will be ready to filter and bottle.
Kiimmel is a favourite liqueur in many parts of the world, but in this country it is not much consumed excepting for flavouring, as in the following receipt :
Kiimmel Jelly. — Put lqt. of cold water into a saucepan with £lb. of granulated sugar, 2oz. of gelatine broken into small pieces, and the grated rind of a medium-sized lemon, squeezing in the juice as well. Mix well, and place the saucepan on a hot stove. Beat up in a basin the whites of two eggs, add them to the other ingredients, grate in 1 saltspoonful of nutmeg, add six cloves and one bay-leaf, and mix well with a whisk for one minute. Have ready a jelly-bag tied on a stand. Stir the preparation, and when coming to the boil set it back to a cooler part of the stove to prevent it overflowing, and stir while boiling for six minutes. Place a vessel under the jelly-bag, remove the pan from the fire, and pour the whole into the bag, immediately adding 1 gill of Kiimmel. Let it drain into the vessel, then return it to the bag, placing another vessel underneath, and drain again for fully two hours. Have ready a quart jelly-mould, pour the jelly from the vessel into it, set it aside in a cool place for two hours, and then pack in ice to harden for two hours longer. Dip the mould into lukewarm water, turn the contents on to a dish, and send to the table.
KUMQUAT. — A Japanese fruit ( Citrus japonica) of the citron tribe. It is a very pleasing sweet sub-acid, with a strong orange flavour and odour, but is not mucli known in this country.
Records on this page
Kiimmel Jelly