twelve oranges, and infuse them for a month in a
gallon of best unsweetened gin, in a tightly closed
jar ; now strain off the liquid, add to it -±Ib. of
powdered sugar-candy✪ Orange, and leave for a week or ten
days till it is thoroughly dissolved, then filter, &c.
Ginger Cordial. — There are several makes of this.
I. Put into a jar a quart of any kind of spirit
(originally the white eau-de-vie was used for this),
with the rind and strained juice of two lemons, the juice
of two oranges, and 2oz. of whole ginger crushed pretty
fine. Now measure lib. of loaf sugar broken up into
lumps✪ Ginger Cordial, dip each of these quickly into cold, spring
64
PICKLES AND PRESERVES.
water, and throw each (when well wetted) into a
brass skillet ; then boil it all till it clears to a pale
straw colour, and pour it over the other ingredients.
Let it all stand for twenty-four hours, stirring it
frequently, then bottle off for use. II. Strip the
stalks from lib. of white currants, bruise them
gently in a bowl, then for each lib. of currants add
a quart of good whisky and the thinly pared rind
of a lemon ; let it stand for twenty-four hours, and
strain off. Then to this add lib. of crushed loaf
sugar and foz. of well-crushed whole ginger. Let
this steep again, well covered down for a few days
(the length of steeping depends on the strength
you wish the ginger flavour to have), then filter, and
bottle off. After making this cordial you can
produce excellent essence of ginger by putting the
ginger used in making the liqueur into a bottle, and
covering it well with whisky, allowing it to steep
for a month or so. Of course, freshly pounded root
ginger makes the essence quicker, but the other is
very satisfactory.
Goldivasser (Dcintzig). — To a quart of pure white
spirit add twelve drops of essence of anise seed, six of
oil of cinnamon, three of oil of roses, and eight of
oil of citron ; then mix it with a quart of clear syrup✪ Goldivasser (Dcintzig),
filter it, and, when bottling, break into it tiny pieces
of gold leaf.
Kiimmel. — Infuse loz. of carraway seeds in a
quart of unsweetened gin, with |oz. to foz. of
crushed sugar candy✪ Kiimmel, for two or three months, then
strain off and bottle. Improves by keeping.
Carraivay Brandy, a favourite German liqueur.
LIQUEURS, WINES, Ac.
65
is made in the same way, by infusing loz. of the
seeds in a bottle of good brandy for two or three
months, then strain ; mix with a syrup made of
fib. of loaf sugar, boiled to a syrup with a very
little water. Both these liqueurs are looked on as
excellent stomachics.
Another way of making this liqueur is by
mixing together well seventy drops of oil of carra-
ways and from three-quarters to a quart of clear
syrup ; shake it well together, then filter and bottle.
Page 32 · 4 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
twelve oranges, and infuse them for a month in a gallon of best unsweetened gin, in a tightly closed jar ; now strain off the liquid, add to it -±Ib. of powdered sugar-candy, and leave for a week or ten days till it is thoroughly dissolved, then filter, &c.
Ginger Cordial. — There are several makes of this. I. Put into a jar a quart of any kind of spirit (originally the white eau-de-vie was used for this), with the rind and strained juice of two lemons, the juice of two oranges, and 2oz. of whole ginger crushed pretty fine. Now measure lib. of loaf sugar broken up into lumps, dip each of these quickly into cold, spring
water, and throw each (when well wetted) into a brass skillet ; then boil it all till it clears to a pale straw colour, and pour it over the other ingredients. Let it all stand for twenty-four hours, stirring it frequently, then bottle off for use. II. Strip the stalks from lib. of white currants, bruise them gently in a bowl, then for each lib. of currants add a quart of good whisky and the thinly pared rind of a lemon ; let it stand for twenty-four hours, and strain off. Then to this add lib. of crushed loaf sugar and foz. of well-crushed whole ginger. Let this steep again, well covered down for a few days (the length of steeping depends on the strength you wish the ginger flavour to have), then filter, and bottle off. After making this cordial you can produce excellent essence of ginger by putting the ginger used in making the liqueur into a bottle, and covering it well with whisky, allowing it to steep for a month or so. Of course, freshly pounded root ginger makes the essence quicker, but the other is very satisfactory.
Goldwasser (Dantzic). — To a quart of pure white spirit add twelve drops of essence of anise seed, six of oil of cinnamon, three of oil of roses, and eight of oil of citron ; then mix it with a quart of clear syrup, filter it, and, when bottling, break into it tiny pieces of gold leaf.
Kiimmel. — Infuse loz. of carraway seeds in a quart of unsweetened gin, with |oz. to foz. of crushed sugar candy, for two or three months, then strain off and bottle. Improves by keeping.
Carraivay Brandy, a favourite German liqueur.
is made in the same way, by infusing loz. of the seeds in a bottle of good brandy for two or three months, then strain ; mix with a syrup made of fib. of loaf sugar, boiled to a syrup with a very little water. Both these liqueurs are looked on as excellent stomachics.
Another way of making this liqueur is by mixing together well seventy drops of oil of carraways and from three-quarters to a quart of clear syrup ; shake it well together, then filter and bottle.
Records on this page
OrangeGinger CordialGoldivasser (Dcintzig)Kiimmel