Madame Anne's Liqueur

Name: Madame Anne's Liqueur
Ingredients: a gallon of brandy or extra good whisky; 4 lb. of white currants; 4 lb. loaf sugar; 1 oz. of ground cinnamon; 1 oz. of cloves; 1 oz. of ground bitter almonds

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

A secret well known to old liqueur makers is the use of flowers for fragrance.

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

Nutrition per serving

8349Calories

35 gProtein

2107 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories8349 kcal

Protein35 g

Carbohydrates2107 g

Fiber91 g

Sugars1967 g

Total Fat27 g

Saturated Fat1.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.6 g

Omega-30.2 g

Cholesterol0 mg

Sodium580 mg

Potassium5592 mg

Calcium862 mg

Iron23 mg

Magnesium399 mg

Phosphorus989 mg

Zinc5.8 mg

Copper2.5 mg

Manganese21 mg

Vitamin D0 mcg

Vitamin C744 mg

Vitamin A39 mcg

Vitamin E4.3 mg

Vitamin K240 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)3.7 mg

Folate165 mcg

Choline150 mg

Caffeine0 mg

Water1529 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.

Madame Anne's Liqueur .” — Put into a jar a gallon of brandy or extra good whisky, with 41b. of white currants, 41b. loaf sugar, loz. of ground cinnamon, loz. of cloves, and loz. ground bitter almonds ;

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