Fruit. — Put into a crock one gallon of
brandy, two quarts of fruit juice, two pounds of
sugar, two or three cloves, |oz. cinnamon, and a bit
of lemon peel✪ Fruit Liqueur ; let this stand for a month, then filter
and bottle off. All kinds of soft fruit, such as
blackberries, currants, mulberries, &c., can be used
thus.
Orange. — Put the finely pared rind of
twelve or fourteen oranges into a gallon of brandy,
and strain the juice of the oranges on to two pounds
of sugar ; put the orange pips into a cupful of warm
water, and let them steep. When the sugar is melted
add it and the juice to the brandy, and lastly the
water in which the pips were steeped. (These should
steep till the water becomes slightly gelatinous). Let
this all stand a month, then filter and bottle off.
Orange Flower. — Infuse two full ounces
f 2
68
PICKLES AND PRESERVES.
of fresh orange blossoms for four days in three and
a half pints of pure spirit, or brandy ; then strain,
mix with a clear syrup made by boiling l|lb. of best
loaf sugar in one and a half pints of water✪ Orange Flower Liqueur, filter and
bottle off. Jessamine flowers also make a delicious
ratafia, if 4oz. are infused in three pints of white
spirit for four days, then strained, mixed with a pint
of syrup (thirty degrees) filtered and bottled off.
Ratafia, Quince. — Grate some very ripe quinces
to the core, and strew on it about loz. of caster
sugar to the pound of fruit, and let it stand twenty-
four hours. Now wring it well to extract every drop
of liquid, and mix it with an equal quantity of brandy,
adding 2oz. of loaf sugar to every pint of the mixture,
and either a piece of stick cinnamon or jib. of
angelica for every pound of quince. Let it stand for
a little, then filter and bottle off. Another way is to
steep the grated quince in the brandy or spirit,
allowing a pound of quince, grated, to nearly a gallon
of spirit✪ Ratafia, Quince, sweetening it when strained with about
the same amount of clear syrup, (This recipe is a
French one, and the liquid is measured by litres.)
Raspail Liqueur. — Take a nutmeg, and of cloves,
myrrh, and succotrin aloes each 2 grammes, 25 centi-
grammes of saffron, 4oz. calamus aromaticus, and
8 grammes of vanilla ; steep this in the sun for
fifteen days, shaking the bottle daily, in a quart of
brandy, then dissolve in it lib. of loaf sugar✪ Raspail Liqueur ; when
this is thoroughly melted, filter it off and keep it
closely stoppered, in a dark cupboard. I have given
the French quantities as this is a much praised
French liqueur.
LIQUEURS. WINES, &c.
09
Strawberry Liqueur. — Choose very ripe red straw-
berries, and three parts till some wide-mouthed
bottles with these (do not pack too closely), then add
as much caster sugar as will fill up the bottle, and a
strip or two of very finely pared lemon rind, fill up
with brandy✪ Strawberry Liqueur, and let it steep for a month. Alpine
strawberries are best for this.
Rotvan Whiskey. — Choose ripe and red mountain
ash berries, prick them a little, and put them into a
large jar with alternate layers of crushed sugar
candy, using equal weight of candy and fruit, and
pour on to it some good whiskey, in the proportion
of a gallon for every 71b. of fruit✪ Rotvan Whiskey. (This is a
Russian recipe, in which vodki is used, but the giver
of it said whiskey was the nearest available spirit.
It certainly makes a good liqueur.) It should stand
for a fortnight at least, before straining and
filtering.
Page 34 · 8 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
Fruit. — Put into a crock one gallon of
brandy, two quarts of fruit juice, two pounds of sugar, two or three cloves, |oz. cinnamon, and a bit of lemon peel ; let this stand for a month, then filter and bottle off. All kinds of soft fruit, such as blackberries, currants, mulberries, &c., can be used thus.
Orange. — Put the finely pared rind of
twelve or fourteen oranges into a gallon of brandy, and strain the juice of the oranges on to two pounds of sugar ; put the orange pips into a cupful of warm water, and let them steep. When the sugar is melted add it and the juice to the brandy, and lastly the water in which the pips were steeped. (These should steep till the water becomes slightly gelatinous). Let this all stand a month, then filter and bottle off.
Orange Flower. — Infuse two full ounces
f 2
of fresh orange blossoms for four days in three and a half pints of pure spirit, or brandy ; then strain, mix with a clear syrup made by boiling l|lb. of best loaf sugar in one and a half pints of water, filter and bottle off. Jessamine flowers also make a delicious ratafia, if 4oz. are infused in three pints of white spirit for four days, then strained, mixed with a pint of syrup (thirty degrees) filtered and bottled off.
Ratafia, Quince. — Grate some very ripe quinces to the core, and strew on it about loz. of caster sugar to the pound of fruit, and let it stand twentyfour hours. Now wring it well to extract every drop of liquid, and mix it with an equal quantity of brandy, adding 2oz. of loaf sugar to every pint of the mixture, and either a piece of stick cinnamon or jib. of angelica for every pound of quince. Let it stand for a little, then filter and bottle off. Another way is to steep the grated quince in the brandy or spirit, allowing a pound of quince, grated, to nearly a gallon of spirit, sweetening it when strained with about the same amount of clear syrup, (This recipe is a French one, and the liquid is measured by litres.)
Raspail Liqueur. — Take a nutmeg, and of cloves, myrrh, and succotrin aloes each 2 grammes, 25 centigrammes of saffron, 4oz. calamus aromaticus, and 8 grammes of vanilla ; steep this in the sun for fifteen days, shaking the bottle daily, in a quart of brandy, then dissolve in it lib. of loaf sugar ; when this is thoroughly melted, filter it off and keep it closely stoppered, in a dark cupboard. I have given the French quantities as this is a much praised French liqueur.
Strawberry Liqueur. — Choose very ripe red strawberries, and three parts till some wide-mouthed bottles with these (do not pack too closely), then add as much caster sugar as will fill up the bottle, and a strip or two of very finely pared lemon rind, fill up with brandy, and let it steep for a month. Alpine strawberries are best for this.
Rotvan Whiskey. — Choose ripe and red mountain ash berries, prick them a little, and put them into a large jar with alternate layers of crushed sugar candy, using equal weight of candy and fruit, and pour on to it some good whiskey, in the proportion of a gallon for every 71b. of fruit. (This is a Russian recipe, in which vodki is used, but the giver of it said whiskey was the nearest available spirit. It certainly makes a good liqueur.) It should stand for a fortnight at least, before straining and filtering.
Records on this page
Fruit LiqueurOrange LiqueurOrange Flower LiqueurRatafia, QuinceRaspail LiqueurStrawberry LiqueurStrawberry LiqueurRotvan Whiskey