Anisette
From The "Queen" cookery books: Pickles and Preserves, 1902
Alternatively, infuse a quart of spirit with lemon zest, anise seed, and cinnamon for six weeks, then add sugar and let stand for a fortnight longer.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.
Anisette. — Melt two pounds of sugar candy in one pint of water, then mix into it one pint of good spirit (white) and twelve drops essence of anise seed
Cook this with the app: pantry check, scaling, and the assistant.