(2) This is made in the same way as No. 1, using the peel
of three oranges, 2oz. of cinnamon, 1 drachm of mace, § drachm
of cloves✪ Barbados Cream, |oz. each of bitter almonds and coriander, i- drachm
of nutmeg, 7^qts. of proof spirits of wine, 7Iqts. of water, and
5qts. of capillaire.
Barbados Water. — This is a favourite Liqueur in Scotland,
and is made by infusing 2oz. of orange-peel, 4oz. of lemon-peel,
O 9
-J U H
For details respecting Culinary Processes , Utensils , Sauce$} <kc referred to , see under their special heads..
436
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cordials and Liqueurs — continued.
and a few bruised cloves, in 2qts. of proof spirit✪ Barbados Water. In ten days’
time filter the spirit off the other ingredients and sweeten with
syrup.
Banme Consatateur. — A very pleasant violet-coloured Liqueur
manufactured in some parts of France. Macerate J- drachm of
mace in 3 pints of proof spirit, and dissolve in it 1| drachms
of spirits of jessamine, 1 drachm each of spirits of orange-
flowers and spirits of rose, and i drachm of tincture of
vanilla ; when sufficiently blended, filter off, and dissolve in
the spirit lilb. of loaf sugar. Bottle for use.
Baume des Grecs. — This is a French Liqueur of local repute
only. It is coloured delicate rose, and prepared as follows :
In 5 pints of proof spirit macerate loz. of angelica-seed, Joz.
of coriander-seed, 1 drachm each of fennel-seed and aniseed,
and a lemon minced small. Macerate, colour, filter off, and
add ljlb. of loaf sugar dissolved in 1 pint of water.
Chine-Chine. — Put Jib. of bitter almonds, loz. of angelica-seed,
and 5 drachm of mace ✪ Banme Consatateur into stone jars or bottles, pour in 4|qts.
of proof spirits of wine, and let them macerate for a month
or five weeks ; filter, dissolve 2jlbs. of loaf sugar in it, add
5 drops of oil of cinnamon, 4oz. of orange-flower water, and
lqt. of water ; stir well, and bottle. A little pale yellow
colouring should be added before bottling.
Cliristoplielet. — Put 5oz. of finely-chopped figs and 2oz. each
of ground orris-root and aniseed into jars, with loz. each of
ground cinnamon, sage, and coriander, Joz. each of ground
cardamom and galanga, and 2oz. of saffron, also ground ; pour
over 4qts. of Medoc wine and 9jqts. of spirits of wine 60deg.
over proof, and let them stand for a month, frequently
shaking the bottles, which must be well corked and kept, if
possible, in a warm place. Pour off the spirit into a basin,
add 4qts. of capillaire and 3Jqts. of water to the figs, &c., and
let this stand for a few days, shaking continually ; pour it off,
mix it with the spirit, filter through flannel, and bottle.
Coquette Flatteuse. — Bub the peel off four or five lemons
and two large or three small oranges with 41b. of loaf sugar,
and put into stone jars or bottles ; pour in 6qts. of
proof spirits of wine, and add 2Juz. of dry tops of hyssop
and Joz. of musk roses. Let this macerate for from three to
five weeks, shaking the bottles occasionally ; filter, add lqt.
of water, and bottle in small bottles. A little red colouring
should be mixed in.
Creme de Macaron. — Put 5 loz. of bitter almonds and
3 drachms each of cardamom, cinnamon, and cloves into
stone jars or bottles, pour in 5qts. of spirits of wine 60deg.
over proof, and let them macerate for a month; add lqt. each
of rose-water and orange-flower water, 2qts. of filtered water,
and 2^-qts. of capillaire ; filter, and bottle for use. ✪ Creme Mojou
Page 474 · 12 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) This is made in the same way as No. 1, using the peel of three oranges, 2oz. of cinnamon, 1 drachm of mace, § drachm of cloves, |oz. each of bitter almonds and coriander, i- drachm of nutmeg, 7^qts. of proof spirits of wine, 7Iqts. of water, and 5qts. of capillaire.
Barbados Water. — This is a favourite Liqueur in Scotland, and is made by infusing 2oz. of orange-peel, 4oz. of lemon-peel, and a few bruised cloves, in 2qts. of proof spirit. In ten days’
time filter the spirit off the other ingredients and sweeten with
syrup.
Baume Consatateur. — A very pleasant violet-coloured Liqueur manufactured in some parts of France. Macerate J- drachm of mace in 3 pints of proof spirit, and dissolve in it 1| drachms of spirits of jessamine, 1 drachm each of spirits of orangeflowers and spirits of rose, and i drachm of tincture of vanilla ; when sufficiently blended, filter off, and dissolve in the spirit lilb. of loaf sugar. Bottle for use.
Baume des Grecs. — This is a French Liqueur of local repute only. It is coloured delicate rose, and prepared as follows : In 5 pints of proof spirit macerate loz. of angelica-seed, Joz. of coriander-seed, 1 drachm each of fennel-seed and aniseed, and a lemon minced small. Macerate, colour, filter off, and add ljlb. of loaf sugar dissolved in 1 pint of water.
Chine-Chine. — Put Jib. of bitter almonds, loz. of angelica-seed, and 5 drachm of mace into stone jars or bottles, pour in 4|qts. of proof spirits of wine, and let them macerate for a month or five weeks ; filter, dissolve 2jlbs. of loaf sugar in it, add 5 drops of oil of cinnamon, 4oz. of orange-flower water, and lqt. of water ; stir well, and bottle. A little pale yellow colouring should be added before bottling.
Christopholet. — Put 5oz. of finely-chopped figs and 2oz. each of ground orris-root and aniseed into jars, with loz. each of ground cinnamon, sage, and coriander, Joz. each of ground cardamom and galanga, and 2oz. of saffron, also ground ; pour over 4qts. of Medoc wine and 9jqts. of spirits of wine 60deg. over proof, and let them stand for a month, frequently shaking the bottles, which must be well corked and kept, if possible, in a warm place. Pour off the spirit into a basin, add 4qts. of capillaire and 3Jqts. of water to the figs, &c., and let this stand for a few days, shaking continually ; pour it off, mix it with the spirit, filter through flannel, and bottle.
Coquette Flatteuse. — Bub the peel off four or five lemons and two large or three small oranges with 41b. of loaf sugar, and put into stone jars or bottles ; pour in 6qts. of proof spirits of wine, and add 2Juz. of dry tops of hyssop and Joz. of musk roses. Let this macerate for from three to five weeks, shaking the bottles occasionally ; filter, add lqt. of water, and bottle in small bottles. A little red colouring should be mixed in.
Creme de Macaron. — Put 5 loz. of bitter almonds and 3 drachms each of cardamom, cinnamon, and cloves into stone jars or bottles, pour in 5qts. of spirits of wine 60deg. over proof, and let them macerate for a month; add lqt. each of rose-water and orange-flower water, 2qts. of filtered water, and 2^-qts. of capillaire ; filter, and bottle for use.
Records on this page
Banme ConsatateurBarbados CreamBarbados WaterBanme ConsatateurBaume des GrecsCoquette FlatteuseChine-ChineCreme MojouCreme de MacaronCreme VoizotEau d’ArgentEau d’Amour