Maraschino

Ingredients

• 3 minims of oil of bitter almonds
• 12 minims of essence of vanilla
• 24 minims of jasmine extract
• 2 minims of raspberry essence
• 2 minims of oil of neroli
• 3 minims of oil of lemon
• 24 minims of spirits of nitrous ether
• 24 ounces of spirit
• 1 pound of sugar
• 2 ounces of rose water
• n ounces of distilled water

Method

1. 1

   Mix oils, rose water, and spirits.

2. 2

   Dissolve sugar in distilled water by boiling to remove scum.

3. 3

   When cold, add to spirits and filter.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 97. The excerpt below is the record exactly as published.

maraschino liqueur, all of which put into and cook carefully in the milk, stirring all the time till it is as smooth as a cream sauce. Pour over the quenelles and serve hot. Maraschino. Oil of bitter almonds, 3 minims ; essence of vanilla, 12 minims ; jasmine extract, 24 minims ; raspberry essence, 2 minims ; oil of neroli, 2 minims ; oil of lemon, 3 minims ; spirits of nitrous ether, 24 minims ; spirit, 62 over proof, 24 ounces ; sugar, 1 pound 9 J ounces ; rose water, 2 ounces; distilled water, n ounces. Mix the oils, rose water, etc., with the spirit ; dissolve the sugar in the distilled water by bringing to boiling point, so as to remove scum. When cold, add to spirits, and filter. Tokai-krem-fagylalt. (Tokay Cream Ice.) Put one quarter-pound of sugar i

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