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Liqueurs Distillees

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France

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

Ingredients 5 ingredients

  1. Brandy
  2. Sugar
  3. four pints of water
  4. Spirit
  5. Cream
Contains Milk Read from the ingredients, not verified. Check labels.

Method

  1. Citron Cream.
  2. Créme de_Cédrats distillée.
  3. For twenty-four pints of brandy at twenty-two degrees, take four fine large, or six smaller citrons, very fresh, and of a fine perfume, zest and put into the brandy with four pints of water in a jar well corked;
  4. let them infuse several days, and then distil in the dain marie ;
  5. it ought to give eighteen pints;
  6. dissolve three pounds and a half of sugar in fourteen pints of water ;
  7. put it in the spirit, pass it through a bag, or filter it.
  8. It would be advisable, that those who distil would attend to the first drops that come over the alembic, which are nothing but phlegm, and ought not to be mixed with the spirit;
  9. therefore take off a small quantity before the receiving bottle is placed.
  10. Oil of Citron.
  11. Huile de.
  12. Cédrats.
  13. There is no difference between this and the cream of citrons but in the sugar, which instead of three pounds and a half must be five: thus thickening, and making it more oily.

Plating

Cookware for this recipe

  • Grater