Liqueur d'Amour
From The encyclopædia of practical cookery, 1890
Serves 20
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.
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
Cook this with the app: pantry check, scaling, and the assistant.