Tincture of Allspice (No. 413)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

Of allspice bruised, three ounces, apothecaries’ weight. ↝ Spices, allspice, ground [Spices and Herbs]
Brandy, a quart. ↝ Brandy [Liquor and cocktails]

recipe reference

potted meats (No. 503)

Instructions (1)

Let it steep a fortnight, occasionally shaking it up; then pour off the clear liquor.

Original Text

Tincture275-† of Allspice.—(No. 413.)

Of allspice bruised, three ounces, apothecaries’ weight. Brandy, a quart.

[276]Let it steep a fortnight, occasionally shaking it up; then pour off the clear liquor: it is a most grateful addition in all cases where allspice is used, for making a bishop, or to mulled wine extempore, or in gravies, &c., or to flavour and preserve potted meats (No. 503). See Sir Hans Sloane‘s Obs. on Allspice, p. 96.

Notes

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