“ Madame Anne's Liqueur .” — Put into a jar a
gallon of brandy or extra good whisky, with 41b. of
white currants, 41b. loaf sugar, loz. of ground
cinnamon, loz. of cloves, and loz. ground bitter
almonds ;✪ Madame Anne's Liqueur shake these all well together, and let it
stand closely covered for three or four weeks, shaking
the jar two or three times a day all the time.
Strain it off through very fine muslin, let it stand
to settle, then bottle, pouring it off very carefully.
A secret well known to old liqueur makers was the
fragrance imparted to most liqueurs by the use of
flowers, which were left shut up in the casks or jars
to be used for three days to a week, the container
being closely corked down. The liqueur was then
poured in the very instant the flowers were removed.
A magnolia flower tied to a string and hung in this
wav will give a most delicious though indescribable
bouquet to a large jar.
Mandarine. — Remove every scrap of white pith
from the rind of some Tangerine or Mandarine
oranges, and steep this peel for one to two
months in alcohol, at 85deg., allowing 4oz. of
F
PICKLES AND PRESERVES.
66
Tangerine (or 6oz. Mandarin) peel to every
three pints of spirit. When it has stood well, bottle
off, adding to it three pints of clear syrup. A few
drops of treble distilled orange flower water✪ Mandarine Liqueur are an
addition to this.
Maraschino. — Stone seven pounds of Morelia
cherries saving all the juice, and adding to them
the kernels of their stones, then crush it all in a
marble mortar, and lay this pulp into a large jar
with about three pounds of wild cherry leaves, or
failing these the same quantity of peach leaves, a
quarter of a pound of red rose leaves, loz. fresh
orange blossoms, and loz. white jessamine flowers
(these leaves and flowers should all be first lightly
bruised in the mortar), and six pounds best loaf
sugar, pour over it all five quarts of pure white
spirit✪ Maraschino and let it infuse for a month, then filter and
bottle off.
Punch, Milk. — Pare very thinly the rinds of twelve
lemons and two Seville oranges, and put them into a
jar, straining their juice on to them ; now add a
nutmeg grated, two and a half pounds of broken up
loaf sugar, a bottle of brandy, and one and a half of
rum, then cover closely, and let it stand for forty-
eight hours. Now add to it five pints of water, and
a quart of boiling milk✪ Milk Punch. Let it all stand for an hour
or so, then strain off through a double jelly bag,
and bottle, sealing down closely. It takes about
treble this quantity of material to make two dozen
bottles of this punch, which keeps well.
Noyeau. — Infuse 2oz. sweet and loz. bitter almonds
(previously crushed in a marble mortar), with about
LIQUEURS, WINES, &c.
67
3oz. loaf sugar, in a quart of gin✪ Noyeau for a fortnight, then
strain through muslin and blotting paper, and bottle
off. Some persons add peach or apricot kernels to
the almonds, and two or three peachleaves to the
quart of spirit ; whilst others add finely pared lemon
rind in the proportion of one and a half lemons to
the quart.
Ratafia, Apricot. — Blanch and shred three-quarters
of a pound of apricot kernels, and infuse these for
fifteen days in five quarts of brandy, shaking the
bottle every now and then ; now drain off the kernels
on a sieve, returning the droppings to the rest ; then
mix this liqueur with a syrup made with four pounds
of sugar and two and a half pints of water✪ Ratafia, Apricot, filter
and bottle off.
Page 33 · 6 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
“ Madame Anne's Liqueur .” — Put into a jar a gallon of brandy or extra good whisky, with 41b. of white currants, 41b. loaf sugar, 1oz. of ground cinnamon, 1oz. of cloves, and 1oz. ground bitter almonds ; shake these all well together, and let it stand closely covered for three or four weeks, shaking the jar two or three times a day all the time. Strain it off through very fine muslin, let it stand to settle, then bottle, pouring it off very carefully. A secret well known to old liqueur makers was the fragrance imparted to most liqueurs by the use of flowers, which were left shut up in the casks or jars to be used for three days to a week, the container being closely corked down. The liqueur was then poured in the very instant the flowers were removed. A magnolia flower tied to a string and hung in this wav will give a most delicious though indescribable bouquet to a large jar.
Mandarine. — Remove every scrap of white pith from the rind of some Tangerine or Mandarine oranges, and steep this peel for one to two months in alcohol, at 85deg., allowing 4oz. of
F
Tangerine (or 6oz. Mandarin) peel to every three pints of spirit. When it has stood well, bottle off, adding to it three pints of clear syrup. A few drops of treble distilled orange flower water are an addition to this.
Maraschino. — Stone seven pounds of Morelia cherries saving all the juice, and adding to them the kernels of their stones, then crush it all in a marble mortar, and lay this pulp into a large jar with about three pounds of wild cherry leaves, or failing these the same quantity of peach leaves, a quarter of a pound of red rose leaves, 1oz. fresh orange blossoms, and 1oz. white jessamine flowers (these leaves and flowers should all be first lightly bruised in the mortar), and six pounds best loaf sugar, pour over it all five quarts of pure white spirit and let it infuse for a month, then filter and bottle off.
Punch, Milk. — Pare very thinly the rinds of twelve lemons and two Seville oranges, and put them into a jar, straining their juice on to them ; now add a nutmeg grated, two and a half pounds of broken up loaf sugar, a bottle of brandy, and one and a half of rum, then cover closely, and let it stand for fortyeight hours. Now add to it five pints of water, and a quart of boiling milk. Let it all stand for an hour or so, then strain off through a double jelly bag, and bottle, sealing down closely. It takes about treble this quantity of material to make two dozen bottles of this punch, which keeps well.
Noyeau. — Infuse 2oz. sweet and 1oz. bitter almonds (previously crushed in a marble mortar), with about
3oz. loaf sugar, in a quart of gin for a fortnight, then strain through muslin and blotting paper, and bottle off. Some persons add peach or apricot kernels to the almonds, and two or three peachleaves to the quart of spirit ; whilst others add finely pared lemon rind in the proportion of one and a half lemons to the quart.
Ratafia, Apricot. — Blanch and shred three-quarters of a pound of apricot kernels, and infuse these for fifteen days in five quarts of brandy, shaking the bottle every now and then ; now drain off the kernels on a sieve, returning the droppings to the rest ; then mix this liqueur with a syrup made with four pounds of sugar and two and a half pints of water, filter and bottle off.
Records on this page
Madame Anne's LiqueurMandarine LiqueurMaraschinoMilk PunchNoyeauRatafia, Apricot