Creme Romantique

Ingredients

• 9| qts. of spirits of wine 60deg. over proof
• 2 oz. of lemon-peel
• 2 oz. of mace
• 2 oz. of lavender-flowers
• 1 oz. of marjoram
• 1 oz. of cinnamon
• 3 oz. of cloves
• 0.5 oz. of essence of vanilla
• 2| qts. of rose-water
• 4 qts. of capillaire
• 4| qts. of water

Method

1. 1

   Combine spirits with herbs, let macerate, add essences and waters, filter, and bottle.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 475. The excerpt below is the record exactly as published.

Creme Romantique. — Put 9|qts. of spirits of wine 60deg. over proof into stone jars or bottles, add 2oz. each of lemon- peel, mace, lavender-flowers, and marjoram, loz. of cinnamon, and 3OZ. of cloves, and let them remain for three or four weeks to macerate, stirring frequently. Add this to -|oz. of essence of vanilla, 2|qts. of rose-water, 4qts. of capillaire, and 4|qts. of water ; filter, add a little rose colouring, and bottle. Creme Voizot. — Put 9Jqts. of spirits of wine into stone jars or bottles, and add 2oz. of lemon-peel, loz. of orange-peel, ^•oz. each of rosemary-leaves, • balm, and cinnamon, |oz. of peppermint, and 2 drachms each of cloves, nutmegs, mastic, and storax. Shake the bottles frequently for about a month, and add to the whole 2qts. each of rose-, orange- flower, balm- and peppermint-waters, J drachm of essence of vanilla, and 4qts. of capillaire. Filter, stir in a little green colouring, and bottle. Doree Cordial. — Put into a bowl 3qts. each of brandy and Malaga wine, add ^oz. each of saffron, Peruvian bark, cinnamon, and bitter orange-peel, and let them digest for seven or eight days. Strain into another bowl, add 21b. of loaf sugar, let Cordials and Liqueurs — continued. this dissolve, pour the cordial into bottles, cork them up securely, and use as required. Eau des Abbes. — Chop as fine as possible 3oz. of lemon-peel and lloz. of orange-peel ; put them into a large jar or bottle with loz. of aniseed, loz. of juniper-berries, and \oz. each of sage and peppermint, all finely powdered ; pour in 4| pints of spirits of wine 60deg. over proof, and shake the bottle frequently for a month. Pour off the spirit, add to the bottle 3f pints of water, shake the bottle, and let this remain for a few days ; strain into the spirits, pressing out as much as possible, and add lqt. of capillaire and a little red colouring. Filter, and bottle. Eau Aerienne (Luft Wasserl. — The same as for Eatj Cordiale, using 2oz. each of orris-root, lavender, and camomile-flowers, loz. each of sage and sassafras, 2^oz. of cin- namon, 2oz. each of fennel-seed and rosemary-leaves, 21-oz. of cumin, and 6oz. of finely-chopped figs. The same quantity of spirits of wine, water, and capillaire is also used. Eau d’ Amour. — Put 5oz. of finely-chopped lemon-peel into bottles with loz. of bitter almonds pounded to a paste with a little spirits, 4oz. of finely-chopped figs, I50Z. of cinnamon, and loz. each of lavender and mace, all ground ; pour in 9 J pints of spirits of wine GOdeg. over proof, and let it remain in a warm place for a month, frequently shaking the bottle. Strain off the spirit, add to the bottles 6f pints of water, let this stand for a few days, strain, and add it to the spirit, together with lqt. of Muscat wine and a little rose colouring ; filter through flannel, and bottle for use. Or it may be made as above, but using 3oz. each of bitter almonds and lemon-peel, ljoz. of cinnamon, Joz. of mace, foz. of cloves, 2oz. of lavender-flowers, 9i pints of spirits of wine, 2qts. of Muscat wine, 9 drops of oil of amber, 3^ pints each of water and capillaire, and rose colouring as before. Eau d’ Argent. — (1) Put into a bottle or jar lfoz. of flower of the lily, loz. of bitter almonds pounded to a paste with a little spirits, 4 drachms each of peppermint and nutmeg, Joz. of cinnamon

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