Walnut Liqueur

Ingredients

• about thirty green walnuts
• thirty cloves
• one and a half pints of spirit
• 1 lb. loaf sugar
• a full half pint of water
• about a gill more spirit, or brandy

Method

1. 1

   Gather walnuts, put them in a bottle with cloves and vanilla, cork tightly, and place in the sun for five or six weeks, shaking daily.

2. 2

   Strain and make syrup with the strained liquor, sugar, water, and additional spirit.

3. 3

   Filter, bottle, cork, and seal, keeping for at least six months.

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.

Walnut Liqueur. — Gather the nuts in June or July (when the shells are still soft), then put into a large LIQUEURS, WINES, &c. 71 wide-mouthed bottle about thirty green walnuts, thirty cloves, a pinch of vanilla, or cinnamon, and one and a half pints of spirit ; cork down closely and stand the bottle in the sun for five or six weeks, shaking- it daily, to soak the fruit thoroughly. Now strain well and make a syrup with the liquor strained from the nuts, lflb. loaf sugar, a full half pint of water, and about a gill more spirit, or brandy

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