For 2 texts from the Victorian era -
You can see from the recipes that in the age of Industrialisation that
they started to use essential oils and extracts for flavouring.
--- In Distillers@yahoogroups.com, "mstehelin" <mstehelin@...> wrote:
> This stuff is great! I really like the recipes you post. I send them
> to my friend in Turkey.
> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
> > Eau-de-vie d'Andaye liqueur gets mentioned in Victorian texts.
> > I have scaled down a recipe from the M.M. Duplais's 1871 English
> > version of his 'Treatise'.
> > The Andaye Brandy recipe comes from an 1833 English Cook's Reference.
> > Eau-de-vie d'Andaye
> > 30g aniseed
> > 60g coriander
> > 60g bitter almonds (or apricot kernels)
> > 40g angelica root
> > 5g cardamon
> > zest 1 lemon
> > 4l neutral alcohol (55%abv)
> > Steep for 12 hours and distill. Add 15ml orris root infusion. Dilute
> > to 30%abv and sweeten with 1-11/2 cups sugar/litre.
> > Andaye Brandy
> > 40g aniseed (crushed)
> > 40g coriander (crushed)
> > 80g orris root powder
> > zest of 3 oranges
> > 4l neutral alcohol (40%abv)
> > Steep for 12 hours and distill. Dilute to 30%abv and sweeten with
> > 1-11/2 cups of sugar/litre.
> > wal