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Margaret Dyson Holland cookbook, 1834
Page 29
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Cherry Brandy (61) Put your cherries into a Small cask; picked from the stalks and to every three pounds of cherries put two bottles of the best Brandy, let them remain two months or longer Shaking the cask every day, then Strain off the brandy from the cherries, and to every quart of liquor put a quarter of a pound of Lump Sugar and when that is dissolved it may be bottled for use (Sugar candy is preferable for all liquids) The small black Brandy cherry is the best for the purpose. The cherries need not be bruised nor the Stones broken as the Strength of the brandy will get the flavors out of the kernel without that being done. and to prove it if you break a Stone when it comes out of the brandy the kernel has not the least taste in it.
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Cherry Brandy (61) Put your cherries into a Small cask; picked from the stalks and to every three pounds of cherries put two bottles of the best Brandy, let them remain two months or longer Shaking the cask every day, then Strain off the brandy from the cherries, and to every quart of liquor put a quarter of a pound of Lump Sugar and when that is dissolved it may be bottled for use (Sugar candy is preferable for all liquids) The small black Brandy cherry is the best for the purpose. The cherries need not be bruised nor the Stones broken as the Strength of the brandy will get the flavors out of the kernel without that being done. and to prove it if you break a Stone when it comes out of the brandy the kernel has not the least taste in it.
Szathmary Culinary Manuscripts and Cookbooks
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