Suississe
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- To half a wineglass of absinthe, put half a tablespoon of orgeat syrup, plenty of fine ice;
- add water, mix well.
- Serve in liquor glass.
- Maraschino, curacao, kirsh-wasser and brandy in equal parts of each;
- dash with Peychaud bitters.
- Serve in liquor glasses.
- Bernardine, brandy and curacao, in equal parts of each;
- dash with Angostura bitters.
- Brandy, maraschino and cassis, in equal parts;
- dash with Boker’s bitters.
- La grande chartreuse (yellow), brandy (French), and la grande chartreuse (green), in equal parts;
- dash with Peychaud bitters.