FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
DANTZIC
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is given to a liqueur manufactured at Dantzic, but formerly prepared in Italy as Acqua d' Oro or Gold water. It is a bright colorless liquid with fragments of gold-leaf floating about in it, adding to its beauty ifnot the flavor of the liqueur.
