Orange Liqueur
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a quart of liqueur.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1031. The excerpt below is the record exactly as published.
two Seville oranges, and put it into an earthen jar with a pinch of saffron and a pint and a half of best gin. Leave it in a warm place for a week, then add half a pound of sugar, boUed to a sjTup, with a quarter of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.