1869 Cooling Cups and Dainty drinks by William Terrington

and Liqueurs.

6 5

quart of brandy ;

lemons and 2 bitter almonds in 1

strain with pressure, adding

macerate two weeks ;

£ pint of water and lib. of loaf-sugar. Lemon Brandy.

— Take peels of 4 lemons, 1

add juice

bitter almond, bottle of brandy ;

strain

;

of 2 lemons, and 41b. of loaf-sugar. Orange Bra.ndy.

— Dissolve in | gallon of brandy

1 drachm oil of orange, and 1 drop oil of neroli, adding lib. of sugar. Orange Brandy. — Into a large jar, put 6 Seville and 2 Tangerine oranges ; cover them with brandy ; in three months’ time, strain off the brandy, sweeten to taste, and cover the oranges over with syrup — they will make an excellent sweetmeat. — Infuse for one week in 1 quart of brandy \ oz. of cinnamon and 2 cloves (bruised) ; then add 1 pint of black currants ; let these mace- rate for two months ; strain with pressure ; add |lb. of sugar to every pint ; bottle for use. Cinnamon Cordial. — Let jdh. Ceylon cinnamon (bruised) be infused in 1 quart of brandy for ten days ; then add 1 drop essence of orange-peel and cardamoms ; colour dark brown with caramel. Cassia Cordial. — In 1 pint of spirits of wine infuse 3 drops of oil of cassia and 2 drops oil of lemon-peel Cassis.

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