Angelica Liqueur

Ingredients

• one pound of angelica without any leaves
• four and a half pints of good spirit
• a full half a pound of sugar
• -|oz. of cinnamon
• a pinch of mace
• two or three cloves
• a few strips of lemon zest

Method

1. 1

   Chop the angelica stalks small and steep them in spirit for six weeks.

2. 2

   Strain off, pressing the angelica to extract every drop.

3. 3

   Return the liquid to the jar with sugar, cinnamon, mace, cloves, and lemon zest.

4. 4

   Infuse for another six weeks, then strain through a jelly bag, bottle, and cork closely.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.

Angelica Liqueur. — Take one pound of angelica without any leaves, split and chop up these stalks small, and let them steep in four and a half pints of good spirit, well covered, for six weeks. Then strain off, pressing the h ngelica well to extract every drop of juice ; return this to the jar with a full half a pound of sugar, -|oz. of cinnamon, a pinch of mace, two o>- LIQUEURS, WINES, &c. 57 three cloves, and a few strips of lemon zest

Cook this with the app: pantry check, scaling, and the assistant.