Vanilla Liqueur
From European and American cuisine, 1914
Serves 7
Alternatively, mix 1 quart French brandy with 2 quarts vanilla syrup.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 388. The excerpt below is the record exactly as published.
2 pounds sugar in 2 quarts cold water, add 2 vanilla beans split in two, and boil slowly for Y^ hour ; remove from fire, and when cold add 1 quart French brandy
Cook this with the app: pantry check, scaling, and the assistant.