6 cup 80 proof vodka
2 cup water
16 tsp whole caraway seed
6 chinese anise seeds
1 tsp ground nutmeg
1 tsp whole coriander seed
1/2 tsp ground cinnamon
4 cup white sugar
Directions
Mix all ingredients. Cover. Shake vigorously for two
or three minutes. Do this each day until no more sugar
settles to the bottom. Let mixture stand for one
month. Carefully pour liqueur through a sieve. Discard
seeds and residue at bottom of the bottle.
Servings: 1 servings
Kummel Liqueur Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
It is actually possible to trace the history of recipes way back into distant history, in fact as far as the Egyptians, and maybe even further. Interesting though that maybe, sadly, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move on, there were two books from the 1300s : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that is served today, but instead recipes for the types of food eaten by the upper classes. By the advent of the 20th century, cookery publications were starting to become popular due to better eduction, leisure time and being a little richer. |
We hope you enjoy this Kummel Liqueur recipe.
