Baume des Grecs
From The encyclopædia of practical cookery, 1890
Serves 6
This is a French liqueur of local repute.
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.
lilb. of loaf sugar. Bottle for use. Baume des Grecs. — This is a French Liqueur of local repute only. It is coloured delicate rose, and prepared as follows : In 5 pints of proof spirit macerate loz. of angelica-seed, Joz. of coriander-seed, 1 drachm each of fennel-seed and aniseed, and a lemon minced small. Macerate, colour, filter off, and add ljlb. of loaf sugar dissolved in 1 pint of water
Cook this with the app: pantry check, scaling, and the assistant.