Raspberry Liqueur
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two quarts 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 1483. The excerpt below is the record exactly as published.
Raspberry Liqueur.— Put a pint of freshly-gathered ripe raspberries into a spirit jar, w-ith a quart of genuine spirit of any kind. Cork closely, and leave it for a month. Boil a pound of sugar in a pint and a half of water
Cook this with the app: pantry check, scaling, and the assistant.