Mandarine Liqueur
From The "Queen" cookery books: Pickles and Preserves, 1902
A few drops of orange flower water enhance the flavor.
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
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.
three pints of spirit. When it has stood well, bottle off, adding to it three pints of clear syrup. A few drops of treble distilled orange flower water
Cook this with the app: pantry check, scaling, and the assistant.