Name: Oil of Apricot. Artificial
Ingredients: 16 fluid ounces Amyl Butyrate; 4 fluid ounces Amyl Acetate; 2 fluid ounces Oil of Almonds (free from Prussic Acid); 1 fluid ounce Chloroform; 1 fluid ounce Ethel Valeriante; 15 fluid ounces Glycerine; 25 fluid ounces 95% Alcohol

Oil of Apricot. Artificial

Ingredients

16 fluid ounces Amyl Butyrate
4 fluid ounces Amyl Acetate
2 fluid ounces Oil of Almonds (free from Prussic Acid)
1 fluid ounce Chloroform
1 fluid ounce Ethel Valeriante
15 fluid ounces Glycerine
25 fluid ounces 95% Alcohol

Directions

Combine Amyl Butyrate, Amyl Acetate, Oil of Almonds, Chloroform, Ethel Valeriante, and Glycerine in a mixing container.
Add the 95% Alcohol and mix thoroughly.
Filter the mixture if necessary to achieve clarity.
Store in a sealed container away from light.

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.