Chine-Chine

Ingredients

• 1 lb. of bitter almonds
• 1 oz. of angelica-seed
• 5 drachm of mace
• 4| qts. of proof spirits of wine
• 2| lbs. of loaf sugar
• 5 drops of oil of cinnamon
• 4 oz. of orange-flower water
• 1 qt. of water

Method

1. 1

   Macerate the ingredients in proof spirits for a month, filter, dissolve sugar, add oil and water, stir well, and bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

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.

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. Chine-Chine. — Put Jib. of bitter almonds, loz. of angelica-seed, and 5 drachm of mace into stone jars or bottles, pour in 4|qts. of proof spirits of wine, and let them macerate for a month or five weeks ; filter, dissolve 2jlbs. of loaf sugar in it, add 5 drops of oil of cinnamon, 4oz. of orange-flower water, and lqt. of water ; stir well, and bottle. A little pale yellow colouring should be added before bottling. Cliristoplielet. — Put 5oz. of finely-chopped figs and 2oz. each of ground orris-root and aniseed into jars, with loz. each of ground cinnamon, sage, and coriander, Joz. each of ground cardamom and galanga, and 2oz. of saffron, also ground ; pour over 4qts. of Medoc wine and 9jqts. of spirits of wine 60deg. over proof, and let them stand for a month, frequently shaking the bottles, which must be well corked and kept, if possible, in a warm place. Pour off the spirit into a basin, add 4qts. of capillaire and 3Jqts. of water to the figs, &c., and let this stand for a few days, shaking continually ; pour it off, mix it with the spirit, filter through flannel, and bottle. Coquette Flatteuse. — Bub the peel off four or five lemons and two large or three small oranges with 41b. of loaf sugar, and put into stone jars or bottles ; pour in 6qts. of proof spirits of wine, and add 2Juz. of dry tops of hyssop and Joz. of musk roses. Let this macerate for from three to five weeks, shaking the bottles occasionally ; filter, add lqt. of water, and bottle in small bottles. A little red colouring should be mixed in. Creme de Macaron. — Put 5 loz. of bitter almonds

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