Parfait Amour

Name: Parfait Amour
Yield: 40 servings
Ingredients: lib. of lemon-peel; 3oz. of cinnamon; 2oz. of orange-flowers; 1oz. of rosemary-leaves; 0.5oz. of mace; 0.5oz. of cloves; 0.5oz. of saffron; 0.5oz. of cardamom; 9fqts. of spirits of wine; 7qts. of water; 4qts. of capillaire; a little rose colouring

From The encyclopædia of practical cookery, 1890

Serves 40

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.

Parfait Amour. — This is prepared the same as for Liqueur des Eveques, using lib. of lemon-peel, 3oz. of cinnamon, 2oz. of orange-flowers, loz. of rosemary -leaves, foz. of mace, Joz. each of cloves, saffron, and cardamom, 9fqts. of spirits of wine, 7qts. of water, 4qts. of capillaire, and a little rose colouring

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