Historic cuisine preserved in the Chteau de Louvignies - Chteau de Louvignies
Ingredients
- 1 hectolitre water (100 L)
- 1 kg of licorice root
- 500 g of cream of tartar (potassium bitartrate utilized as a leavening agent)
- 5 litres of eau-de-vie at 19
- 40 g of flowers of some type, for example elder flowers or sweet clover, etc.
Ingredients (alternative)
- 1 hectolitre water (100 L)
- 6.25 kg of raw sugar
- 2.5 L of strong vinegar (2500 mL)
- 5 litres of eau-de-vie at 19
- 40 g of freely selected herbs
Ingredients (third alternative)
- 1 hectolitre water (100 L)
- 6.25 kg of raw sugar
- 160 g of tartaric acidity (potassium bitartrate utilized as a leavening agent)
- 1 litre of three-six spirits (a kind of eau-de-vie)
- 230 g of elder flowers
Preparation
For me, this last recipe is the one which offers the most enjoyable beverage, comparable having a light perry (fermented beverage produced from pears) following a couple of days within the bottle, it foams and sparkles like champagne.
Always start with a powerful decoction from the herbs, that you need to leave to steep for any couple of minutes dissolve the sugar or even the cream of tartar in water strain all your liqueurs via a horsehair sieve or bit of cloth, and pour right into a correctly cleaned cask of sufficient size, combined with the water, the eau-de-vie and also the vinegar. Stir completely after which let it rest. The fermentation occurs pretty much positively, with respect to the temperature of the place that the barrel is positioned the perfect temperatures are between 10 and 15°C. The fermentation may also be activated making more regular with the addition of 50 to 60 g of beer yeast, mixed along with some water. Once the fermentation is appropriate about to thickening up, the cask is hermetically sealed having a wooden bung, after resting for 3 or 4 days, the beverage could be offered.
Bottling comes next, supplying a significantly appreciated sparkling liqueur after 10 or 12 days.
Tante Colinette, Le gold coin en mnagre, 1917