Fruit Liqueur

Name: Fruit Liqueur
Ingredients: one gallon of brandy; two quarts of fruit juice; two pounds of sugar; two or three cloves; |oz. cinnamon; a bit of lemon peel

From The "Queen" cookery books: Pickles and Preserves, 1902

Various soft fruits can be used.

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 34. The excerpt below is the record exactly as published.

one gallon of brandy, two quarts of fruit juice, two pounds of sugar, two or three cloves, |oz. cinnamon, and a bit of lemon peel

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