Raspail Liqueur
From The "Queen" cookery books: Pickles and Preserves, 1902
French quantities are provided for this praised liqueur.
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 34. The excerpt below is the record exactly as published.
Raspail Liqueur. — Take a nutmeg, and of cloves, myrrh, and succotrin aloes each 2 grammes, 25 centi- grammes of saffron, 4oz. calamus aromaticus, and 8 grammes of vanilla ; steep this in the sun for fifteen days, shaking the bottle daily, in a quart of brandy, then dissolve in it lib. of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.