Sassafras Cordial

Ingredients

• haK-a-pound of sassafras chips
• two ounces of compound extract of sarsaparilla
• one ounce of gum arable
• one ounce of juniper-berries bruised
• two ounces of pistachio nuta blanched and beaten
• one ounce of syrup of lemons
• two ounces of rosemarj^ leaves shred fine
• one ounce of sweet marjoram shred fine
• one ounce of candied lemon
• one ounce of citron
• nine ounces of sugar candy beaten fine
• twelve ounces of stoned and cut muscatel raisins
• three quarts of sherry wine
• two quarts of proof spirit of wine

Method

1. 1

   Beat the nuts with a little of the wine, and put all the above ingredients into a jar, which cork and seal.

2. 2

   Set the jar in a hot water bath, and let the cordial infuse eight hours every day for a week.

3. 3

   Keep it two months; then strain, and filter, and use the cordial when wanted.

4. 4

   Sassafras cordial is greatly improved by age.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1712. The excerpt below is the record exactly as published.

Sassafras Cordial. — Take haK-a-pound of sassafras chips, two ounces of compound extract of sarsaparilla, one ounce of gum arable dissolved in white -wane, one ounce of juniper- berries bruised, two ounces of pistachio nuta blanched and beaten, one ounce of syrup of lemons, two ounces of rosemarj^ leaves shred fine, one ounce of sweet marjoram shred fine, one oimce each of candied lemon and citron, nine ounces of sugar candy beaten fine, twelve ounces of stoned and cut muscatel raisins, three quarts of sherry wine, and two quarts of proof spirit of wine

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