Cherry Juice. — In countries where Cherries are more plentiful
than they are in this country, Germany being especially
favoured in this way, it is usual to express the juice from
the common black Cherry and use it for many purposes where
rich colouring and flavour are desired. That prepared in the
neighbourhood of Magdeburg is particularly good. This juice
is a richly coloured, dark red liquid, glutinous, but perfectly
bright and clear. The taste is pleasant, fruity, slightly
acidulous and alcoholic. It is very inexpensive, and mixes
well with syrups or alcohol without making the fluid turbid.
Without giving full details of the many purposes to which
German Cherry-juice can be applied, it will only be necessary
to give a few instances. For colouring syrups and cordials,
and any kind of confectionery requiring a crimson hue, it
is supreme, and is therefore frequently employed to colour
or increase the colouring of fruit syrups and imitation or poor
class red wines, especially ports. It can also be used for
making Cherry Brandy, Cherry Wine, Cherry Sauce, and a
variety of delicious Cherry drinks.
Black-Clierry Wine. — Put 101b. of sugar and 2oz. of citric
acid crystals into a pan with 3galls. of water, and boil well,
skimming as required. Have ready 2galls. of black or wild
Cherries, mashed and put into a tub, pour over the boiling
syrup and stir in lib. of ground malt, and let it get cold.
Now add a little yeast to ferment it, and when the fermentation
has ceased, skim well, and pour it into a cask over 4oz.
each of bruised cinnamon and allspice, and loz. of cloves. Let
the after-fermentation go off, then add loz. of dissolved and
soaked gelatine✪ Black-Cherry Wine to clarify it, bung up securely, and let it
remain for nine or twelve months before bottling. The addition
of the malt will prevent the wine going flat.
Bottled Cherries. — Take as many bottles or jars as required,
fill them with dry and whole Cherries✪ Bottled Cherries, and put them in a
large pan of cold water. Place the pan on the fire and boil
until the fruit sinks and the skins crack. The bottles or
jars must be well covered over. Then take them singly out
of the water and pour into them boiling water up to the
neck. Tie them down tightly with bladders and put in a
cool dry place until wanted for use. Bottled Cherries must
Cherries — continued.
not be disturbed until wanted : if they are, the Cherries will
ferment.
Brandied Cherries. — The Cherrios must bo perfectly sound,
and ought also to be large and sweet ; either take the stalks off or
else clip them within lin. of the fruit. Put into a preserving-
pan lib. of sugar with lqt. of water, let it boil till it is
quite clear, taking off any scum that may rise ; then scald
the Cherries in this for about two-minutes-and-a-half, but not
long enough to break the skins. Take them carefully out of
this syrup and spread on plates to cool. Then make the syrup
to cover the Cherries. To every breakfast-cupful of water,
or the thin syrup in which the Cherries were scalded, add lib.
of sugar✪ Brandied Cherries, and boil till clear, taking off the scum as it rises ;
then take it off the stove and let it cool. When it is cold
mix with it the same quantity of brandy. Put the Cherries
into wide-mouthed bottles, pour the syrup over them, cork
tightly, and put sealing-wax over the corks to keep them
air-tight.
Page 274 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cherry Juice. — In countries where Cherries are more plentiful than they are in this country, Germany being especially favoured in this way, it is usual to express the juice from the common black Cherry and use it for many purposes where rich colouring and flavour are desired. That prepared in the neighbourhood of Magdeburg is particularly good. This juice is a richly coloured, dark red liquid, glutinous, but perfectly bright and clear. The taste is pleasant, fruity, slightly acidulous and alcoholic. It is very inexpensive, and mixes well with syrups or alcohol without making the fluid turbid. Without giving full details of the many purposes to which German Cherry-juice can be applied, it will only be necessary to give a few instances. For colouring syrups and cordials, and any kind of confectionery requiring a crimson hue, it is supreme, and is therefore frequently employed to colour or increase the colouring of fruit syrups and imitation or poor class red wines, especially ports. It can also be used for making Cherry Brandy, Cherry Wine, Cherry Sauce, and a variety of delicious Cherry drinks.
Black-Clierry Wine. — Put 101b. of sugar and 2oz. of citric acid crystals into a pan with 3galls. of water, and boil well, skimming as required. Have ready 2galls. of black or wild Cherries, mashed and put into a tub, pour over the boiling syrup and stir in lib. of ground malt, and let it get cold. Now add a little yeast to ferment it, and when the fermentation has ceased, skim well, and pour it into a cask over 4oz. each of bruised cinnamon and allspice, and loz. of cloves. Let the after-fermentation go off, then add loz. of dissolved and soaked gelatine to clarify it, bung up securely, and let it remain for nine or twelve months before bottling. The addition of the malt will prevent the wine going flat.
Bottled Cherries. — Take as many bottles or jars as required, fill them with dry and whole Cherries, and put them in a large pan of cold water. Place the pan on the fire and boil until the fruit sinks and the skins crack. The bottles or jars must be well covered over. Then take them singly out of the water and pour into them boiling water up to the neck. Tie them down tightly with bladders and put in a cool dry place until wanted for use. Bottled Cherries must
Cherries — continued.
not be disturbed until wanted : if they are, the Cherries will ferment.
Brandied Cherries. — The Cherries must be perfectly sound, and ought also to be large and sweet ; either take the stalks off or else clip them within lin. of the fruit. Put into a preservingpan lib. of sugar with lqt. of water, let it boil till it is quite clear, taking off any scum that may rise ; then scald the Cherries in this for about two-minutes-and-a-half, but not long enough to break the skins. Take them carefully out of this syrup and spread on plates to cool. Then make the syrup to cover the Cherries. To every breakfast-cupful of water, or the thin syrup in which the Cherries were scalded, add lib. of sugar, and boil till clear, taking off the scum as it rises ; then take it off the stove and let it cool. When it is cold mix with it the same quantity of brandy. Put the Cherries into wide-mouthed bottles, pour the syrup over them, cork tightly, and put sealing-wax over the corks to keep them air-tight.
Records on this page
Black-Cherry WineBottled CherriesBrandied Cherries