Bitters

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Bitters
Another way
Instructions (6)
  1. Put these ingredients into a large bottle, and fill it with the very best French brandy, so that they are well covered;
  2. after it has stood for three days, take out the liquor, and put it into another large bottle;
  3. fill up the first before, and let it stand four or five days;
  4. then once more take out the liquor and fill up again, letting it stand ten or twelve days.
  5. Then take it out again, put it all together, and it will be fit for use.
Another way
  1. Put ginger and cardamom seed, of each three pennyworth, saffron, orange-peel, and cochineal, of each two pennyworth, into one gallon of brandy.
Original Text
Bitters. One drachm of cardamom seed, two scruples of saffron, three ounces of green root, two scruples of cochineal, and four ounces of orange-peel. Put these ingredients into a large bottle, and fill it with the very best French brandy, so that they are well covered; after it has stood for three days, take out the liquor, and put it into another large bottle; fill up the first before, and let it stand four or five days; then once more take out the liquor and fill up again, letting it stand ten or twelve days. Then take it out again, put it all together, and it will be fit for use. Another way. Ginger and cardamom seed, of each three pennyworth, saffron, orange-peel, and cochineal, of each two pennyworth, put into one gallon of brandy.
Notes
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