Vanilla Liqueur (Creme de vanille)
From The "Queen" cookery books: Pickles and Preserves, 1902
Use distilled water for best results.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.
anilla Liqueur ( Creme de vanille). — Dissolve 21b. lOoz. of best loaf sugar broken up small in three pints of filtered water (this liqueur is so delicate it is well worth using distilled water for it) ; when this has boiled up once, pour it boiling on to three drachms of stick vanilla cut in pieces, and half a grain of amber. When this is quite cold add to it three pints of good brandy
Cook this with the app: pantry check, scaling, and the assistant.