Apricot and Nectarine Liqueur

Ingredients

• four ounces of the kernels of apricots
• four ounces of the kernels of nectarines
• eight ounces of peach-leaves
• half that quantity of black currant-leaves
• a drachm of beaten cinnamon
• a drachm of mace
• five quarts of prepared spirit

Method

1. 1

   Mash the apricot and nectarine kernels in a mortar with the peach-leaves and black currant leaves.

2. 2

   Add the beaten cinnamon and mace.

3. 3

   Put all ingredients into the prepared spirit and let them infuse for a week.

4. 4

   After infusion, draw off about two quarts or five pints with gentle heat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1149. The excerpt below is the record exactly as published.

our ounces each of the kernels of apricots and nec- tarines ; mash them in a mortar along with eight ounces of peach-leaves and half that quantity of black cm-rant-leaves ; add a drachm of beaten cinnamon and a drachm of mace. Put all these ingredients into five quarts of prepared spirit

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