The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

CURACOA

one of the most popular liqueurs. The best varieties consist chiefly of lemon and orange peels and bitter oranges distilled with clear spirit and rum. The finished product may be red, orange or "white" in color and is marketed both in tall narrow jugs and in bottles. It is excellent for flavoring sweet sauces, jellies, etc. See Color Page of, and article on LIQUEURS.

added by the pass

Recipes that use curacoa

22 dishes across the Historical Foodie library call for curacoa.

The Epicurean · 22

No. 3085 Pears Ferriere Poires Ferriere
No. 3150 Malakoff Cream Creme Malakoff
No. 3186 Wine and Liquor Jelly Gelee aux Vins et aux Liqueurs
No. 3213 Rice Mirabeau Riz a la Mirabeau
No. 3224 Wafers with Curacoa Cream—Rolled Gaufres Roulees a la Creme au Curacoa
No. 3245 Mandarin Cake Gateau Mandarin
No. 3255 Punch Cake, Punch Biscuit, Imitation of Boar's Head, a Book or a Ham Gateau Punch, Punch Biscuit, Imitation de Hure de Sanglier, d'un Liver ou d'un Jambon
No. 3324 Small Savarins Petits Savarins
No. 3368 Hazel-Nut Biscuits Biscuits aux Noisettes
No. 3443 Bomb with Liquors Bombe aux Liqueurs
No. 3469 Fiori Di Latte with Vanilla or Other Flavorings Fiori di Latte a la Vanille ou Autres Parfums
No. 3476 Mousse with Liquors Mousse aux Liqueurs
No. 3487 Banana Pudding Pouding aux Bananes
No. 3522 Andalusian Sherbet Sorbet Andalouse
No. 3526 Parfait Amour Sherbet Sorbet Parfait Amour
No. 3539 Alexandria Alexandria
No. 3561 Madeleine Ice Cream Glace Madeleine
No. 3566 Montelimar with Hazel-Nut Cream Montelimar a la Creme aux Noisettes
No. 3572 Seville Oranges, and Orange Macedoine Baskets Oranges a la Seville et Paniers d'Oranges Macedoine
No. 3709 Delmonico's Wine Cellar List
No. 3712 Claret Cup and Claret Cup a la Willard's
No. 3714 Champagne, Claret and Rum Punch; Dessert Drinks Punch au Champagne, Bordeaux et Rhum; Boissons Pour le Dessert