Barbados Water
From The encyclopædia of practical cookery, 1890
Serves 20
A favourite Liqueur in Scotland.
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 474. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.