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Marc
Literal translation from the manuscript recipe:

Absinthe blanche
For 100 lit..
3/6 100 lit. at 86° give 115 lit. absinthe at 72°
water 40 lit.
anise 10 kg
grande absinthe 2 kg 500
fennel 9 kg
melissa 0.300 g
Pour the 3/6 and water on the herbs.

Absinthe verte
for 100 lit.
60 lit. absinthe blanche
40 lit. infusion
Mix them cold and let rest in barrels.

Infusions for 100 lit. distilled absinthe
Petite absinthe 1 kg
Hyssop 2 kg
100 lit. absinthe blanche on top and as soon as it boils stop and let cool 3 or 4 days, and extract..
Then have the petite absinthe and hyssop residues paddle with 100 lit. absinthe blanche. Let cool 3 or 4 days and extract.


Vertical note: For infusion preferably serve the wine 3/6
Grim
Thanks, Marc…

Do you know who the distiller was in Morteau?

And do you have a scan, or the original french?
Marc
Someone said it's supposed to be the Deleule recipe, but we have no proof.

Original french text:

Absinthe blanche
pour 100 lit.
3/6 100 l à 86 deg. donne 115 lit. abs. à 72°
eau 40 lit.
anis 10 kg
gde absinthe 2 kg 500
fenouil 9 kg
mélisse 0.300 g
Verser le 3/6 et l’eau sur les herbages.

Absinthe verte
pour 100 lit.
60 lit. absinthe blanche
40 lit. infusion
Bien mélanger à froid le tout et laisser reposer dans les foudres.

Infusions pour cent lit. d'absinthe distillée
Petite absinthe 1 kg
Hysope 2 kg
100 lit. absinthe blanche dessus et aussitôt en ébullition arrêter et laisser refroidir trois ou quatre jours et soutirer.
Ensuite faire barboter les résidus de petite absinthe et d’hysope avec 100 lit. absinthe blanche.
Laisser refroidir trois ou quatre jours et soutirer.


Note verticale : Pour infusion servir de préférence le 3/6 vin
Steve
Marc, thank you for posting this old recipe and the other one! This is some interesting shit!
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