1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

139

CREilE DE DATTE8.

125. Creme de Chocolat. (Chocolate Cream.)

8 lbs. of roasted cacao. 12 ounces ofcinnamon. 1 do. vanilla. ^ do. cloves.

tJ-round; macerate for 48 hours in 3i gallons of alcohol, per cent., 3|- gallons of water. (See No. 5.) Distil from offthe water 31 gallons of high-flavored spirit; then add 53 lbs. of sugar, and 3i gallons of water, near boiling heat. 126. Creme de Cinnamon. (Oumamon Cream.) 162 drops of oil ofcinnamon. Dissolve in 3i gallons of alcohol, 95 per cent.; then add 53 lbs. ofsugar, and 3i gallons of water,near boiling heat Color yellow. (See No.91.) 127. Creme de Cinq Fmits. (Cream of Five Fruits.) 6 bergamots,the rinds only. 6 bitter oranges, do. do. 6 cedrats, do. do. 6 lemons, do. do. 9 oranges, do. do. Cut small; macerate for 24 hours vrith 3^ gallons of alcohol, 95 per cent., and 3|gallons of water (see No. 5). Distil from off the water 3i gallons of flavored spirit, then add 53 lbs. ofsugar and 3^ gallonsof water,near boil ing heat. 128. Creme de Dattes. (Date Cream.) Bibs, of dates pounded, and boiled with 53lbs. ofsugar, 31 gallons of water; strain and press; then add 12 drops *