Tincture of Coriander
From The encyclopædia of practical cookery, 1890
Serves 20
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 481. The excerpt below is the record exactly as published.
Tincture of Coriander. — Put lib. of bruised Coriander-seeds into a jar with lgall. of over-proof spirit
Cook this with the app: pantry check, scaling, and the assistant.