Stomachic Liqueur
From The encyclopædia of practical cookery, 1890
Serves 30
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.
oz. each of rosemary- leaves, orange- and lemon-peel, finely chopped, foz. each of bruised marjoram, fennel-seed, and aniseed, and 2oz. each of cardamom and camomile, and proceed in the same way as for Liqueur des Eveques, with 9fqts. of spirits of wine, 7fqts. of water, and 3fqts. of capillaire. Liqueur de Sante.— Put fifty freshly-gathered young bay-leaves and loz. of red sage-leaves into a jar with 2oz. of juniper- berries, pour over 2qts. of white rum, and leave them to infuse for fourteen days; strain and filter, add loz. of essence of peppermint, and lgall. of clarified syrup (white sugar syrup), mix in sufficient saffron to colour, stir well, and bottle in three days’ time, when the sediment will have settled at the bottom. Masonic Liqueur. — Put into a jar loz. each of essence of barberry, distilled lavender-water and orange-water, also foz. of essence of syringa ; pour over lgall. of spirit (60deg. over proof) ; when well mixed, add 2qts. of syrup and loz. of essence of cloves, also sufficient saffron to give it a bright colour. Bottle and use. 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. Persicot. — This liqueur is prepared in the same way as Liqueur des Eveques, with lib. of bitter almonds, 9fqts. of spirits of wine, and 7qts. of water, but without using capillaire. Railroad Liqueur. — Dissolve foz. each of the oils of absinthe and peppermint, and 10 drops of oil of roses, in 5galls. of spirits ; add lgall. of white syrup, and sufficient blue orchid to colour, and use as required. Rosolio. — Put 2foz. of finely-chopped rind of lemon into a jar with foz. of cinnamon, and foz. each of aniseed, cardamom, For details respecting Culinary Processes, Utensils, Sauces, <&c., referred to, see under their special heads. 438 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Cordials and Liqueurs — continued. angelica-root, and cloves (all ground or powdered) ; add 9|- pints of spirits of wine 60deg. over proof, cork the jar securely, and keep in a warm place for a month, shaking it daily. Pour the spirit into a vessel, add to the contents in the jar . 31 pints of water, let it remain for a few days, giving the jar an occasional shake, press out all the liquid, add it to the spirit, together with 2qts. of capillaire and a little rose colour- ing, filter through a flannel bag, and bottle for use. Stomachic Liqueur. — Proceed as for Liqueur des Eveques, using- loz. of lemon-peel, lyoz. of orange-peel, yoz. of aniseed, 6 drachms each of cinnamon, camomile, sweet basil, orris- root, and galanga, foz. each of lavender-flowers and rosemary- leaves, 6 drachms each of vanilla, mace, nutmeg, and cardamom, 9j pints of spirits of wine, 3y pints of capillaire, and 7y pints of water. Usquebaugh. — Put 3oz. of cinnamon, foz. of lavender, yoz. each of aniseed, cloves, and nutmeg, together with joz. of cardamom
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