Ginger Cordial
From The flowing bowl (1903).
Source and licence
From The flowing bowl (1903), printed page 197, digitised by the Internet Archive: https://archive.org/details/b21529346
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
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Ingredients
- Two quarts of Scotch whisky
- one ounce of ground ginger
- an ounce of carra- way seeds
- three pounds of lump-sugar
- one ounce of bitter almonds
- three ounces of sweet almonds
- one pound of raisins
Method
- Two quarts of Scotch whisky, three lemons sliced, one ounce of ground ginger, half an ounce of carra- way seeds, three pounds of lump-sugar, one ounce of bitter almonds, three ounces of sweet almonds, one pound of raisins.
- Put all into a crock, and stir every day for three weeks.
- Then strain through three folds of blotting-paper, or one fold of filtering-paper, and bottle.