Amer d’AngTeterre
From The encyclopædia of practical cookery, 1890
Serves 3
A Dantzic Liqueur of a brown colour.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 473. The excerpt below is the record exactly as published.
Amer d’AngTeterre. — A Dantzic Liqueur of a brown colour, and of an exceedingly aromatic flavour, not much known in this country, in spite of its name, though standing- high in local esteem. The ingredients and proportions used in its preparation are: lemon-peel, 10oz.; cumin, 6oz. ; cinnamon, 4oz. ; thyme, sage, and galanga, 2oz. each; cloves, ljoz. ; and nutmeg, loz., macerated for a fortnight in lflqts. of spirits of wine. When this is filtered off, add 18qts. of water with 8qts. of capillaire, and a little burnt sugar to colour. Amour sans Fin. — Take two lemons and two oranges, chop them up fine, and macerate in 3qts. of proof spirits of wine. Dissolve 51b. of loaf sugar in 3qts. of water to which J pint of rose-water has been added, and colour either yellow or red. Aqua Bianca. — This is a German Liqueur, made by dissolving 10 drops each of oil of bergamot, oil of citron, oil of lemon, 011 of amber, and oil of peppermint, in 3qts. of spirits of wine : adding after lqt. of rose-water, 3 pints of pure water, and lqt. of capillaire. Barbados Cream.— (1) Put the thin rinds of three lemons and oranges into stone jars or bottles with 3 drachms each of cloves and cinnamon, and 1 drachm of mace ; pour in 5qts. of spirits of wine 6
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Cook this with the app: pantry check, scaling, and the assistant.