Eau Cordiale

Ingredients

• lflb. of lemon-peel
• 2jOz. of balm
• 2oz. each of ground coriander
• 2oz. each of aniseed
• 4oz. of ground cinnamon
• loz. of mace
• Joz. of grated nutmeg
• 9|qts. of spirits of wine
• 7qts. of water
• 4qts. of capillaire
• a little blue colouring

Method

1. 1

   Chop lemon-peel finely, combine with other ingredients in jars, pour in spirits, and shake daily for a month.

2. 2

   Pour off spirits, add water, let stand, strain into spirits, add capillaire and blue colouring, filter, and bottle.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 476. The excerpt below is the record exactly as published.

Eau Cordiale. — Chop lflb. of lemon-peel as fine as possible, put it into jars or bottles with 2jOz. of balm, and 2oz. each of ground coriander and aniseed, 4oz. of ground cinnamon, loz. of mace, and Joz. of grated nutmeg; pour in 9|qts. of spirits of wine, and shake the jars (which should be well corked) daily for a month. Pour off the spirits, add to the jars 7qts. of water, let it stand for a few days, strain into the spirits, add 4qts. of capillaire and a little blue colouring, filter, and bottle. Eau Divine. — Prepared as for Eau Cordiale, using 9Jqts. of spirits of wine to 12oz. of chopped lemon-peel and 2oz. of For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 437 Cordials and Liqueurs — continued. ground coriander, and loz. each of ground mace and carda- mom. Pour this off, and add f drachm of oil of bergamot, 1 drachm of oil of neroli, 4qts. of capillaire, and 7qts. of water. Eau des Favorites. — Put 4oz. each of ground aniseed and cinnamon into jars or bottles with 3oz. each of orange-flowers and juniper-berries, half the quantity each of orange-peel and rosemary-leaves, |oz. of thyme, and loz. each of mint, penny- royal, and sage, and add 91qts. of spirits of wine; proceed as for Eau Cordiale, adding 2qts. of orange-flower water, 5qts. of water, and 4qts. of capillaire. Eau Forcifiere. — Prepared as for Eau Cordiale, substituting for the other ingredients 4oz. of camomile, 3oz. each of juniper- berries and orange-peel, 2oz. of rosemary-leaves, loz. of cinnamon, loz. of cloves, foz. of cardamom, and a similar quantity of spirits of wine 60deg. over proof, capillaire, and water. Eau de Lisette. — Prepared the same as for Eau Cordiale, using lib. of lemon-peel, lfoz. of cinnamon, fib. of dates, 4oz. each of figs and raisins, foz. of mace, 9fqts. of spirits of wine, 7fqts. of water, 5qts. of capillaire, and a little red colouring. Eau Miraculeuse. —The same as for Eau Cordiale, using- fib. each of chopped orange- and lemon-peel, 3oz. each of cinnamon and ginger, loz. of rosemary-leaves, loz. each of cloves, galanga, and mace, and foz. of orris-root. Use also 9fqts. of spirits of wine, 7qts. of water, and 4qts. of capillaire, and colour the liqueur with a little red colouring. Eau Musettier. — Prepared the same as for Eau Cordiale, using 3oz. of dry lemon-peel, 2oz. of cinnamon, loz. each of sage, rosemary-leaves, and lavender-flowers, 6oz. of cloves, 9fqts. of spirits- of wine, 4qts. of capillaire, 2fqts. of water, 7£qts. of rose-water, and a little green colouring. Eau d’Or. — (1) With 31b. of sugar and lqt. of water prepare a syrup, clarify it with white of egg, and filter through a jelly- bag into a bowl. Float in two gold leaves, and as soon as they rise to the surface pour a little of the syrup over them with a spoon. Now add foz. each of lemon essence and orange-flower water, loz. of essence of almonds, and 2 tumbler- fuls of rum or spirit (plain), pour the whole into a glass bottle, and give it a shake before using. (2) Blanch and pound 4oz. of bitter almonds, adding gradually 8oz. of sugar ; turn into a f gall. bottle or jar, add foz. of orange-flowers and 2oz. of lemon-peel thinly cut, fill up the bottle with over-proof spirits, and let it stand for a couple of weeks. Put two gold leaves into lqt. of syrup, as in No. 1, break them up, then add the spirit, which must first be filtered. Bottle, and use as required. (3) Prepared the same as for Eau Cordiale, with 12oz. of fresh lemon-peel and 5oz. of fresh orange-peel, loz. each of cinnamon and aniseed, foz. of juniper-berries, foz. each of nutmeg, orris-root, and rosemary-flowers, foz. each of cloves and cardamom, a similar quantity of spirits, water, and capil- laire, and a little yellow colouring. Eau de Faix. — The same as for Eau Cordiale, substituting for the other ingredients 3oz. each of orange- and lemon-peel, 2oz. each of rosemary-root, angelica-root, and sweet almonds, foz. each of aniseed,

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