Spirit.—(No. 420.)

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 (11)

Of lemon-thyme, Winter savoury, Sweet marjoram, Sweet basil,—half an ounce of each. ↝ Thyme, fresh [Spices and Herbs]
Of lemon-thyme, Winter savoury, Sweet marjoram, Sweet basil,—half an ounce of each. ↝ Winter squash, raw [Other red and orange vegetables]
Of lemon-thyme, Winter savoury, Sweet marjoram, Sweet basil,—half an ounce of each.
Of lemon-thyme, Winter savoury, Sweet marjoram, Sweet basil,—half an ounce of each. ↝ Basil, raw [Not included in a food category]
Lemon-peel grated, two drachms. ↝ Lemon peel, raw [Fruits and Fruit Juices]
Eschalots, the same.
Celery-seed, a drachm, avoirdupois weight. ↝ Spices, celery seed [Spices and Herbs]
No. 461
a pint of brandy, or proof spirit ↝ Brandy [Liquor and cocktails]
wine ↝ Wine, rice [Wine]
vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (3)

Prepare them as directed in No. 461.
Infuse them in a pint of brandy, or proof spirit, for ten days.
They may also be infused in wine or vinegar, but neither extract the flavour of the ingredients half so well as the spirit.

Original Text

Soup-herb277-* Spirit.—(No. 420.)

Of lemon-thyme, Winter savoury, Sweet marjoram, Sweet basil,—half an ounce of each. Lemon-peel grated, two drachms. Eschalots, the same. Celery-seed, a drachm, avoirdupois weight.

Prepare them as directed in No. 461; and infuse them in a pint of brandy, or proof spirit, for ten days: they may also be infused in wine or vinegar, but neither extract the flavour of the ingredients half so well as the spirit.

Notes

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