It is well on these occasions to have two
basins, and then if the first filtering does not run
clear, it can be returned very gently to the bag, and
the rest allowed to run into the other basin. This
syrup will be of a very pale straw colour ; pure cane
sugar of first quality gives a much whiter syrup.
Lastly, remember the spirit used must be of good
quality. Liqueur made with inferior spirit is
never satisfactory. It is to this fact that a great
deal of the non-success of home-made liqueurs is
56
PICKLES AND PRESERVES.
due, as it seems impossible to make the mistress
(who thinks corked wines and the rinsings of the
wine decanters the proper thing for culinary use),
understand that coarse, common spirit of the
cheapest kind can never be disguised. Therefore be
careful as to the quality of all the materials used.
Liqueur brandy, in spite of its name, or twenty-year-
old whiskey is not required ; but sound, wholesome,
and pure spirit undoubtedly is ; so unless your vine
merchant is trustworthy, if economy is essential even
in luxuries, prefer pure rectified spirits of wine to
any distinctive form of alcohol. The French, who
are famous for their liqueurs, mostly use pure
alcohol for this purpose, or eau-de-vie blanche, as
they term it, which varies in strength from 50deg.
to 60deg. ; failing this, ordinary, good o.p. spirit
will answer excellently. All the following liqueurs
are fit to drink very soon after they are finished, but
every one gains immensely by being kept at least
six to twelve months. Be careful in corking them to
have new corks, and to press these well home with
the mallet till level with the mouth of the bottle.
Mind, when driving these home, to hold the bottle
in one hand without letting it touch anything, or,
when you use the mallet, you may smash the bottle.
Angelica Liqueur. — Take one pound of angelica
without any leaves, split and chop up these stalks small,
and let them steep in four and a half pints of good spirit,
well covered, for six weeks. Then strain off, pressing
the h ngelica well to extract every drop of juice ;
return this to the jar with a full half a pound of
sugar, -|oz. of cinnamon, a pinch of mace, two o>-
LIQUEURS, WINES, &c.
57
three cloves, and a few strips of lemon zest✪ Angelica Liqueur. Infnse
for another six weeks, then strain through the jelly
bag, bottle, and cork closely. Seal or not, as you
choose.
Anisette. — Melt two pounds of sugar candy in one
pint of water, then mix into it one pint of good
spirit (white) and twelve drops essence of anise seed✪ Anisette.
Shake every other day or so for a month. Improves
with age. Or :
Put into a jar a quart of spirit, the very thinly-
pared rind or zest of twenty lemons, quarter of a
pound of anise seed, and a bit of stick cinnamon ; cork
down closely and infuse for six weeks. Now break
up two pounds of cane loaf sugar and dip each piece
into water till just on the point of melting ; strain
off the liqueur in the jar✪ Lemon Liqueur, add this sugar to it, re-cork
the jar (which must have been emptied out), and
after shaking it well together let it stand a fortnight
longer, then filter, and bottle off as before.
Page 28 · 3 recipe records on this page
Presented as published in 1902. 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
It is well on these occasions to have two basins, and then if the first filtering does not run clear, it can be returned very gently to the bag, and the rest allowed to run into the other basin. This syrup will be of a very pale straw colour ; pure cane sugar of first quality gives a much whiter syrup. Lastly, remember the spirit used must be of good quality. Liqueur made with inferior spirit is never satisfactory. It is to this fact that a great deal of the non-success of home-made liqueurs is
due, as it seems impossible to make the mistress (who thinks corked wines and the rinsings of the wine decanters the proper thing for culinary use), understand that coarse, common spirit of the cheapest kind can never be disguised. Therefore be careful as to the quality of all the materials used. Liqueur brandy, in spite of its name, or twenty-yearold whiskey is not required ; but sound, wholesome, and pure spirit undoubtedly is ; so unless your vine merchant is trustworthy, if economy is essential even in luxuries, prefer pure rectified spirits of wine to any distinctive form of alcohol. The French, who are famous for their liqueurs, mostly use pure alcohol for this purpose, or eau-de-vie blanche, as they term it, which varies in strength from 50deg. to 60deg. ; failing this, ordinary, good o.p. spirit will answer excellently. All the following liqueurs are fit to drink very soon after they are finished, but every one gains immensely by being kept at least six to twelve months. Be careful in corking them to have new corks, and to press these well home with the mallet till level with the mouth of the bottle. Mind, when driving these home, to hold the bottle in one hand without letting it touch anything, or, when you use the mallet, you may smash the bottle.
Angelica Liqueur. — Take one pound of angelica without any leaves, split and chop up these stalks small, and let them steep in four and a half pints of good spirit, well covered, for six weeks. Then strain off, pressing the angelica well to extract every drop of juice ; return this to the jar with a full half a pound of sugar, -|oz. of cinnamon, a pinch of mace, two oz.
three cloves, and a few strips of lemon zest. Infnse for another six weeks, then strain through the jelly bag, bottle, and cork closely. Seal or not, as you choose.
Anisette. — Melt two pounds of sugar candy in one pint of water, then mix into it one pint of good spirit (white) and twelve drops essence of anise seed. Shake every other day or so for a month. Improves with age. Or :
Put into a jar a quart of spirit, the very thinlypared rind or zest of twenty lemons, quarter of a pound of anise seed, and a bit of stick cinnamon ; cork down closely and infuse for six weeks. Now break up two pounds of cane loaf sugar and dip each piece into water till just on the point of melting ; strain off the liqueur in the jar, add this sugar to it, re-cork the jar (which must have been emptied out), and after shaking it well together let it stand a fortnight longer, then filter, and bottle off as before.
Records on this page
Angelica LiqueurAnisetteLemon Liqueur