Caraway Liqueur

Ingredients

• 1 lb of lump sugar
• 1 pint of water
• 2 qts. of brandy
• 2 heaped table-spoonfuls of Caraway-seeds

Method

1. 1

   Put the lump sugar into a saucepan with water and boil until reduced to a syrup.

2. 2

   Pour in the brandy and syrup into a jar or bottle, cork it, and stand it in a warm place.

3. 3

   After a week, filter the liqueur through flannel or a jelly-bag, and bottle for use.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 134. The excerpt below is the record exactly as published.

Caraway Liqueur. — Put lib. of lump sugar into a saucepan with 1 pint of water, and boil until reduced to a syrup. Put 2 heaped table-spoonfuls of Caraway-seeds into a large jar or bottle, pour in 2qts. of brandy

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