Absinthe Liqueur
From European and American cuisine, 1914
Serves 40
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 388. The excerpt below is the record exactly as published.
Absinthe Liqneur. — Take 13 ounces of fennel seed, 2Vs ounces aniseseed, 67^ ounces licorice root, 4 gallons alcohol of 05 degrees, 3 gallons water, 2 ounces peppermint, 6 ounces wormwood
Cook this with the app: pantry check, scaling, and the assistant.