To make Sighs of Love
A historical recipe from The Still-Room, by Roundell, Charles, Mrs., Harry Roberts (1903).
A historical recipe
The Still-Room, by Roundell, Charles, Mrs., Harry Roberts (1903). Project Gutenberg eBook #49449.
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 The Still-Room, by Roundell, Charles, Mrs., Harry Roberts (1903). Digitised by Project Gutenberg, eBook #49449 (https://www.gutenberg.org/ebooks/49449). 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.
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Ingredients
- a gallon of rectified spirits
- a gallon of unpricked sloes
- a gallon of gin
- eight pounds of sugar
- a quart of port
- a pint of sherry
- a pint each of lemon juice
Method
- Mix a gallon of rectified spirits, two gallons of syrup (containing twelve pounds of sugar), water six pints, eau de rose one quart, and four drops of essence of vanilla.
- Colour delicately with cochineal.
- To make Sloe Gin.—Digest for a year a mixture of a gallon of unpricked sloes, a gallon of gin, and six or eight pounds of sugar.
- To make Tent.—Digest a mixture of a quart of port, a pint of sherry, a pint of rectified spirits, a quarter of a pint each of lemon juice and orange-flower water, three and a half pints of syrup (containing two pounds of sugar), and three drops of essence of ambergris.