Creme d’ Absinthe
From The "Queen" cookery books: Pickles and Preserves, 1902
Avoid contact with metal.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.
Creme d’ Absinthe. — Put 3oz. of young green wormwood ( absinthe ) or, better still, the young flower shoots as they are about to open, into four or five quarts of good spirit, with three cloves and |oz. of stick cinnamon.
Cook this with the app: pantry check, scaling, and the assistant.