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Miss Collins recipe collection manuscript, 19th century?
Page 9
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To make Drogheda [Nogrebaugh?] One gallon of good old brandy, half an ounce of Aniseed, one ounce of sweet fennel seed, one ounce of green liquorice sliced, one drachm of coriander seeds, one pound of raisons of the sun stoned, half a pound of Figs sliced, half an ounce of the best loaf saffron, nutmeg, mace, cloves, and cinnamon a quarter of an ounce of each, break the nutmegs, and put the above into a Jar with the brandy without pounding them, let it remain nine or ten days well corked, shaking it the first seven, two or three times a day and let it stand the remaining three to settle, then strain it through a fine hair sieve, get a funnel and filtering paper, and let it run into bottles, put a little gold leaf into each bottle to colour it, or if you wish it green, add to it the juice of spinage or green wheat. When you drain off your first [Stock?], put another gallon of brandy to the ingredients, let it stand fourteen days shaking it as above, and it will be as good
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To make Drogheda [Nogrebaugh?] One gallon of good old brandy, half an ounce of Aniseed, one ounce of sweet fennel seed, one ounce of green liquorice sliced, one drachm of coriander seeds, one pound of raisons of the sun stoned, half a pound of Figs sliced, half an ounce of the best loaf saffron, nutmeg, mace, cloves, and cinnamon a quarter of an ounce of each, break the nutmegs, and put the above into a Jar with the brandy without pounding them, let it remain nine or ten days well corked, shaking it the first seven, two or three times a day and let it stand the remaining three to settle, then strain it through a fine hair sieve, get a funnel and filtering paper, and let it run into bottles, put a little gold leaf into each bottle to colour it, or if you wish it green, add to it the juice of spinage or green wheat. When you drain off your first [Stock?], put another gallon of brandy to the ingredients, let it stand fourteen days shaking it as above, and it will be as good
Szathmary Culinary Manuscripts and Cookbooks
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