Gaite Franqaise

Ingredients

• 4qts. of proof spirits of wine
• the thin peel of thirty oranges
• fib. of pounded cardamom
• 0.5oz. of ground cloves
• 0.5oz. of ground cinnamon
• lqt. of water
• 51b. of sugar
• a slight rose colouring

Method

1. 1

   Pour spirits into jars, add orange peel and spices.

2. 2

   Let macerate for 4-5 weeks, then mix in water and sugar.

3. 3

   Filter and bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 478. The excerpt below is the record exactly as published.

Gaite Franqaise. — Pour 4qts. of proof spirits of wine into stone jars or bottles, and add the thin peel of thirty oranges, fib. of pounded cardamom, and foz. each of ground cloves Cordials and Liqueurs — continued. and cinnamon. Let these macerate for four or five weeks, and mix in lqt. of water, 51b. of sugar, and a slight rose colouring. Filter and bottle. Golden Wasser Liqueur. — Add twelve drops of oil of aniseed to lqt. of spirits of wine in a bottle, shake it well, then add six drops of oil of cinnamon, three of oil of roses, and eight of oil of citron, shaking the bottle as each oil is added, and until they are all dissolved. Pour in lqt. of syrup, strain the liquid throug’h filtering-paper, add a few squares of gold leaf cut up into small pieces, put the liquid into small bottles, and it is ready for use. Liqueur d'Amour. — Bruise in a mortar 4oz. of lavender-flowers, 2oz. of red rose petals, and loz. of blanched bitter almonds, adding a little sugar ; put them into a jar with lgall. of over-proof spirit, cork up securely, and shake vigorously daily for a month. Strain and filter, and if necessary fine with alum and salts of tartar ; draw off again into a bowl, add 2qts. of syrup, and twenty- five or thirty drops of spirit of geranium or musk to perfume, put in three gold leaves, damp them with the syrup, and break them up with a fork or skewer. Now add a little colouring, so as to give a delicate pink colour, and bottle off for use. Liqueur d’Arg-ent. -Mix loz. each of the tinctures of clove, coriander, and lemon, with lgall. of proof spirit, then add foz. each of orange-flower water and rose-water, and pour in 2qts. of clarified syrup. Break in two or three silver leaves, colour a light blue, and bottle off for use. Liqueur ties Eveques. — Put ljlb. of finely-chopped orange- peel and 5oz. of ground cinnamon i

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