Vanilla Liqueur (Créme de vanille)

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

2lb. 10oz. of best loaf sugar broken up small ↝ Sugar, NFS [Sugars and honey]
three pints of filtered water ↝ Water, tap [Tap water]
three drachms of stick vanilla cut in pieces ↝ Vanilla extract [Spices and Herbs]
half a grain of amber ↝ Beverages, AMBER, hard cider [Beverages]
three pints of good brandy ↝ Brandy [Liquor and cocktails]
a little prepared cochineal

Instructions (9)

Dissolve 2lb. 10oz. of best loaf sugar broken up small in three pints of filtered water.
Boil the sugar water mixture up once.
Pour the boiling mixture over three drachms of stick vanilla cut in pieces and half a grain of amber.
When the mixture is quite cold, add three pints of good brandy.
Cover down closely and let it infuse for six days.
Colour with a little prepared cochineal.
Filter the liqueur.
Bottle the liqueur.
Cork tightly and seal.

Original Text

Vanilla Liqueur (Créme de vanille).—Dissolve 2lb. 10oz. of best loaf sugar broken up small in three pints of filtered water (this liqueur is so delicate it is well worth using distilled water for it); when this has boiled up once, pour it boiling on to three drachms of stick vanilla cut in pieces, and half a grain of amber. When this is quite cold add to it three pints of good brandy, cover down closely, and let it infuse for six days; then colour with a little prepared cochineal, filter, bottle, cork tightly, and seal.

Notes

—