1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

LIQUORS AND RATAFIAS.

293. '.2lnotlJer. Put one and a fourth pounds of fresh peach-kernels in luke– warm water, skin and mash them; infuse the mash with one– eighth of an ounce of broken cinnamon and four quarts of best brandy in a jug for four weeks; cover the jug with a skin; after this make a syrup of two pounds of sugar and one pint of water, and filter the whole mixture through a jelly-bag; bottle. 294. ®ninct 1J:iqnor. A number of very ripe, fine quinces are peeled, grated, and left over night in the cellar; the following day squeeze the juice; take to each four and a half quarts of quince-juice two quarts of cognac, one pound of sugar, one ounce of stick cinnamon, two– fifths of an ounce of cloves, and two ounces of pulverized bitter almonds; let all this stand in a well-corked bottle a fortnight; shake daily and filter. 295. '.2lnoi1Jtr. Grate the quinces, let them stand twenty-four hours; squeeze the juice; refine one pound of sugar in three pints of water, add the syrup, ang let all boil for a quarter of an hour; let it get cool; add the same quantity of brandy or kirschwasser, pour all into a large -glass bottle, add one ounce of bitter almonds, and one and one-third ounces of coriander; let soak a fortnight; shake daily~ filter and bottle. 296.

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