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Clove Cordial

Printed From: Foods of the World Forum
Category: Latin America
Forum Name: The Caribbean Islands
Forum Discription: A whole cornucopia of flavor.
Printed Date: 25 January 2022 at 11:02

Topic: Clove Cordial
Posted By: TasunkaWitko
Subject: Clove Cordial
Date Posted: 10 September 2018 at 11:55
Clove Cordial

From Culinaria: The Caribbean (1999):

Quote Clove Cordial

Taken from Mistress Margaret Dodd's 1833 edition of The Cook & Housewife's Manual:

Take of bruised cloves and cassia buds* a quarter of an ounce (7.5 grams) each, and a dozen Jamaica peppercorns (allspice). Infuse the spices in hot water and keep the bottle by the fire, close stopped, for a night or two. Strain this to 3 pints (1.5 litres) of proof spirit, and add syrup to taste. Filter, and colour with burnt sugar, or a bit of cochineal. Mace or nutmeg, bruised, may be added to clove cordial. It is grateful and tonic.

*Ron's Note: Cassia buds are the dried, un-opened flowers of the Cassia tree, which is the most common source of cinnamon bark for US consumption. They resemble cloves, but have a distinctive, cinnamony flavour enhanced by floral notes. You can find more information on cassia buds here:

Here is one source for cassia buds, if you would like to try this:

I didn't realise this at the time I read it, but products similar to this are still produced commercially. Here is one example:

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