Liqueur ties Eveques
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 479. The excerpt below is the record exactly as published.
Liqueur ties Eveques. — Put ljlb. of finely-chopped orange- peel and 5oz. of ground cinnamon into bottles or jars with 5qts. of Medoc wine and 9fqts. of spirits of wine
Cook this with the app: pantry check, scaling, and the assistant.