Golden Wasser Liqueur
From The encyclopædia of practical cookery, 1890
Serves 2
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 478. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.