Red Liquor to Colour Cordials
From Cassell's dictionary of cookery, 1892
Serves 10
This liquor will keep for many months.
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 1502. The excerpt below is the record exactly as published.
Red Liquor to Colour Cordials, &e. — Take half a pound of boiled beet-root sliced, half an ounce of Jamaica pepper in jjowder, a quarter of an ounce of cinnamon, three ounces of sugar-candy broken small, one pint of pure water, and one pint of proof spirit of wine
Cook this with the app: pantry check, scaling, and the assistant.