Banme Consatateur

Ingredients

• 1/2 drachm of mace
• in 3 pints of proof spirit
• 1 1/2 drachms of spirits of jessamine
• 1 drachm each of spirits of orange-flowers
• 1 drachm each of spirits of rose
• 1 drachm of tincture of vanilla
• 1 lb. of loaf sugar

Method

1. 1

   Macerate mace in proof spirit, dissolve other ingredients, filter off, and dissolve sugar in the spirit.

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.

lib. of loaf sugar pre- viously boiled to a syrup in I pint of water. Shake well together, and leave for a month to blend. Fig. 514. Straining Cor- dials and Liqueurs. 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 60deg\ over proof, and let this remain for four or five weeks ; filter, mix in 4qts. of water and 2iqts. of capillaire, and bottle when mixed. (2) This is made in the same way as No. 1, using the peel of three oranges, 2oz. of cinnamon, 1 drachm of mace, § drachm of cloves, |oz. each of bitter almonds and coriander, i- drachm of nutmeg, 7^qts. of proof spirits of wine, 7Iqts. of water, and 5qts. of capillaire. Barbados Water. — This is a favourite Liqueur in Scotland, and is made by infusing 2oz. of orange-peel, 4oz. of lemon-peel, O 9 -J U H For details respecting Culinary Processes , Utensils , Sauce$} <kc referred to , see under their special heads.. 436 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cordials and Liqueurs — continued. and a few bruised cloves, in 2qts. of proof spirit. In ten days’ time filter the spirit off the other ingredients and sweeten with syrup. Banme Consatateur. — A very pleasant violet-coloured Liqueur manufactured in some parts of France. Macerate J- drachm of mace in 3 pints of proof spirit, and dissolve in it 1| drachms of spirits of jessamine, 1 drachm each of spirits of orange- flowers and spirits of rose, and i drachm of tincture of vanilla

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