Skip to content

Beta This app is in Beta Testing

Citronelle de Venue

No ratings yet
France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. Lemons
  2. an ounce of liquorice root beaten
  3. Liqueurs
  4. Mace
  5. two ounces of cinnamon
  6. an ounce of liquorice root
  7. Brandy
  8. two pounds of sugar
  9. Spirits
  10. two pints of water
  11. Orange
  12. four pints m water

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

  2. Orange High in vitamin C · Source of folate

    High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. For sixteen pints of brandy zest twelve fine lemons, which put to infuse as has been directed often, and distil in the same manner : never forget in distilling for twenty-four pints of brandy to add four pints m water, and for twelve pints, two pints of water, and ten pints of water for the syrup, with two pounds of sugar ;
  2. the whole is conducted as directed above.
  3. Fine Orange, For twenty-four pints of brandy zest twelve fine Portugal oranges, and leave them to infuse some days;
  4. then mstil them ;
  5. attend to what has been said of the syrup ;
  6. for twenty-four pints of brandy, three pounds of sugar for the hard liqueurs, three and half for the more smooth, and from four to five for the oily ;
  7. follow the directions for the quantity of water as already oflen given, and filter or put through a bag as may be requisite.
  8. Fine Cinnamon.
  9. CanneUeJine* To sixteen pints of brandy add two pints of water ;
  10. break two ounces of cinnamon, and put to infuse in the spirits, also the zests of two lemons, and an ounce of liquorice root ;
  11. leave them to infuse some days, and distil them ;
  12. make the syrup with two pounds of sugar and eight pints of water;
  13. finish as indicated before.
  14. Cinnamon.
  15. Cinnamomum^ For twenty-four pints of brandy take four ounces of cinnamon, two drams of mace, an ounce of liquorice root beaten ;
  16. put them with two zests of lemon to infuse in the brandy for some days before distilling;
  17. make the syrup of four pounds of sugar with fourteen pints of water, finished as the preceding LIQUEURS DISTILLEES.
  18. S2I ones ;
  19. this is an excellent liqueur, and which might be called oil of cinnamon.

Plating

Cookware for this recipe

  • Grater