Curacoa from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Grate the zests of the fruit as carefully as possible, so as to preserve the fine aromatic oils, and without touching the white pulp. Then put the zests in a large glass bottle or vessel that can b...
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Ingredients
- The Zest of A Dozen Fine Louisiana Oranges
- 3 Fine Lemons
- 3 Quarts of Fine Old French Cognac
- 3⅛ Pounds of Sugar
- A Quart of Water
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