Eau Divine. — Prepared as for Eau Cordiale, using 9Jqts.
of spirits of wine to 12oz. of chopped lemon-peel and 2oz. of
For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
437
Cordials and Liqueurs — continued.
ground coriander, and loz. each of ground mace and carda-
mom. Pour this off, and add f drachm of oil of bergamot,
1 drachm of oil of neroli, 4qts. of capillaire, and 7qts.
of water.
Eau des Favorites. — Put 4oz. each of ground aniseed and
cinnamon into jars or bottles with 3oz. each of orange-flowers
and juniper-berries, half the quantity each of orange-peel and
rosemary-leaves, |oz. of thyme, and loz. each of mint, penny-
royal, and sage, and add 91qts. of spirits of wine; proceed as
for Eau Cordiale, adding 2qts. of orange-flower water, 5qts.
of water, and 4qts. of capillaire.
Eau Forcifiere. — Prepared as for Eau Cordiale, substituting
for the other ingredients 4oz. of camomile, 3oz. each of juniper-
berries and orange-peel, 2oz. of rosemary-leaves, loz. of
cinnamon, loz. of cloves, foz. of cardamom, and a similar
quantity of spirits of wine 60deg. over proof, capillaire, and
water.
Eau de Lisette. — Prepared the same as for Eau Cordiale,
using lib. of lemon-peel, lfoz. of cinnamon, fib. of dates,
4oz. each of figs and raisins, foz. of mace, 9fqts. of spirits
of wine, 7fqts. of water, 5qts. of capillaire, and a little red
colouring.
Eau Miraculeuse. —The same as for Eau Cordiale, using-
fib. each of chopped orange- and lemon-peel, 3oz. each of
cinnamon and ginger, loz. of rosemary-leaves, loz. each of
cloves, galanga, and mace, and foz. of orris-root. Use also
9fqts. of spirits of wine, 7qts. of water, and 4qts. of capillaire,
and colour the liqueur with a little red colouring.
Eau Musettier. — Prepared the same as for Eau Cordiale,
using 3oz. of dry lemon-peel, 2oz. of cinnamon, loz. each
of sage,✪ Eau de Baal rosemary-leaves, and lavender-flowers, 6oz. of cloves,
9fqts. of spirits- of wine, 4qts. of capillaire, 2fqts. of water,
7£qts. of rose-water, and a little green colouring.
Eau d’Or. — (1) With 31b. of sugar and lqt. of water prepare
a syrup, clarify it with white of egg, and filter through a jelly-
bag into a bowl. Float in two gold leaves, and as soon as
they rise to the surface pour a little of the syrup over them
with a spoon. Now add foz. each of lemon essence and
orange-flower water, loz. of essence of almonds, and 2 tumbler-
fuls of rum or spirit (plain), pour the whole into a glass bottle,
and give it a shake before using.
(2) Blanch and pound 4oz. of bitter almonds, adding gradually
8oz. of sugar ; turn into a f gall. bottle or jar, add foz. of
orange-flowers and 2oz. of lemon-peel thinly cut, fill up the
bottle with over-proof spirits, and let it stand for a couple
of weeks. Put two gold leaves into lqt. of syrup, as in No. 1,
break them up, then add the spirit, which must first be filtered.
Bottle, and use as required.
(3) Prepared the same as for Eau Cordiale, with 12oz. of
fresh lemon-peel and 5oz. of fresh orange-peel, loz. each of
cinnamon and aniseed, foz. of juniper-berries, foz. each of
nutmeg, orris-root, and rosemary-flowers, foz. each of cloves
and cardamom, a similar quantity of spirits, water, and capil-
laire, and a little yellow colouring.
Page 477 · 2 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
Eau Divine. — Prepared as for Eau Cordiale, using 9½qts. of spirits of wine to 12oz. of chopped lemon-peel and 2oz. of
For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads.
Cordials and Liqueurs — continued.
ground coriander, and 1oz. each of ground mace and cardamom. Pour this off, and add f drachm of oil of bergamot, 1 drachm of oil of neroli, 4qts. of capillaire, and 7qts. of water.
Eau des Favorites. — Put 4oz. each of ground aniseed and cinnamon into jars or bottles with 3oz. each of orange-flowers and juniper-berries, half the quantity each of orange-peel and rosemary-leaves, |oz. of thyme, and loz. each of mint, pennyroyal, and sage, and add 9½qts. of spirits of wine; proceed as for Eau Cordiale, adding 2qts. of orange-flower water, 5qts. of water, and 4qts. of capillaire.
Eau Forcifiere. — Prepared as for Eau Cordiale, substituting for the other ingredients 4oz. of camomile, 3oz. each of juniperberries and orange-peel, 2oz. of rosemary-leaves, loz. of cinnamon, loz. of cloves, foz. of cardamom, and a similar quantity of spirits of wine 60deg. over proof, capillaire, and water.
Eau de Lisette. — Prepared the same as for Eau Cordiale, using lib. of lemon-peel, 1½oz. of cinnamon, ½lb. of dates, 4oz. each of figs and raisins, foz. of mace, 9½qts. of spirits of wine, 7½qts. of water, 5qts. of capillaire, and a little red colouring.
Eau Miraculeuse. —The same as for Eau Cordiale, usingfib. each of chopped orange- and lemon-peel, 3oz. each of cinnamon and ginger, loz. of rosemary-leaves, loz. each of cloves, galanga, and mace, and foz. of orris-root. Use also 9½qts. of spirits of wine, 7qts. of water, and 4qts. of capillaire, and colour the liqueur with a little red colouring.
Eau Musettier. — Prepared the same as for Eau Cordiale, using 3oz. of dry lemon-peel, 2oz. of cinnamon, loz. each of sage, rosemary-leaves, and lavender-flowers, 6oz. of cloves, 9½qts. of spirits of wine, 4qts. of capillaire, 2fqts. of water, 7½qts. of rose-water, and a little green colouring.
Eau d’Or. — (1) With 3lb. of sugar and lqt. of water prepare a syrup, clarify it with white of egg, and filter through a jellybag into a bowl. Float in two gold leaves, and as soon as they rise to the surface pour a little of the syrup over them with a spoon. Now add foz. each of lemon essence and orange-flower water, loz. of essence of almonds, and 2 tumblerfuls of rum or spirit (plain), pour the whole into a glass bottle, and give it a shake before using.
(2) Blanch and pound 4oz. of bitter almonds, adding gradually 8oz. of sugar ; turn into a ½ gall. bottle or jar, add foz. of orange-flowers and 2oz. of lemon-peel thinly cut, fill up the bottle with over-proof spirits, and let it stand for a couple of weeks. Put two gold leaves into lqt. of syrup, as in No. 1, break them up, then add the spirit, which must first be filtered. Bottle, and use as required.
(3) Prepared the same as for Eau Cordiale, with 12oz. of fresh lemon-peel and 5oz. of fresh orange-peel, loz. each of cinnamon and aniseed, foz. of juniper-berries, foz. each of nutmeg, orris-root, and rosemary-flowers, foz. each of cloves and cardamom, a similar quantity of spirits, water, and capillaire, and a little yellow colouring.
Records on this page
Eau de BaalEau Cordiale