Anisette, or Aniseed
Ingredients
Directions
Bruise the aniseed in a mortar.
Pour the boiling water over the bruised aniseed.
Let it steep until cool.
Sweeten to taste.
Administer in doses of one, two, or three teaspoonfuls as needed.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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