Eau de Baal
From The encyclopædia of practical cookery, 1890
Serves 1
The orange-peel should be very finely chopped, and the other ingredients powdered.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 476. The excerpt below is the record exactly as published.
Eau de Baal. — Put into a bottle 2|oz. each of orange-peel, cin- namon, and sage, Joz. of cloves, loz. each of aniseed, fennel- seed, and rosemary-leaves, and l|-oz. of camomile. Pour in 9|qts. of spirits of wine GOdeg. over proof, and add foz. each of galanga and vanilla. Shake the bottle frequently for a month, keeping it, if possible, in a warm place. Pour off the spirit, add to the bottle 4qts. of capillaire, 7qts. of water, and a little red colouring ; let this stand for a few days, pour it off, mix in with the spirits, filter through flannel, and bottle. The orange-peel should be very finely chopped, and the other ingredients powdered. Eau Carminative. — Prepared in the same way as Eau Cor- diale, using 3oz. each of finely-chopped lemon- and orange- peel, 2oz. of cumin, l-|oz. each of aniseed, camomile, and juniper-berries, loz. of mint, Joz. of nutmeg, all finely powdered, and using the same quantity of spirits, water, and capillaire. 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,
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Cook this with the app: pantry check, scaling, and the assistant.