(7) Put into a tub sufficient black Cherries so that when
mashed and strained there will be 5galls. of juice. Pour
this into a cask and add 2galls. of strong spirits of wine.
Put 261b. of sugar into a bowl, pour over 2galls. of boiling
water, let the sugar dissolve, and add j pint of brandy-
colouring and 1 drachm of oil of cloves mixed with j pint
of spirits of wine ; pour this into the cask, and fine by adding
first 2oz. of alum dissolved in boiling water, and afterwards
loz. of salts of tartar also dissolved. Stir well, and it will
soon be ready for bottling.
(8) Take some perfectly sound, ripe Morello Cherries,
wipe each one separately with a clean cloth, prick each in
•
For details respecting Culinary Processes, Utensils,
Cherries — continued.
several places with a fine needle, and cut off the stalks within
lin. of the fruit. Put the fruit into quart glass jars or bottles,
but only half fill each bottle. Crush some rock-candy quite
fine, and blanch some bitter almonds ; add to each bottle
six of these blanched almonds and 3oz. of the crushed candy
then fill up the bottles with the best brandy, cork well, and
seal the corks. This will not be ready for use for a month
at least. The Cherries may be served for dessert and the
brandy as a liqueur.
(9) Select large ripe Cherries, cut off part of their stalks,
leaving about lin. of it adhering to the Cherry ; pack them
in jars with a few cloves and small pieces of stick cinnamon
in each. Sweeten lqt. of pale brandy, judging the quantity
of sugar to be used by the sweetness of the fruit✪ Cherry Preservation. Pour the
brandy over the Cherries, and tie a piece of bladder over
each jar. Keep the jars for a fortnight in the sun or in a
warm place ; at the end of which time the Cherries will be
about right for eating.
(10) For this, acid, juicy Cherries, such as the Morello, should
be selected, and care must be taken to use only quite ripe
fruit. Cut off the stalks about jin. from the Cherries, prick
the fruit, and put them into wide-mouthed bottles, in layers ;
sprinkle each layer with finely-crushed loaf sugar, or pour
over a little syrup, and to each bottle add a few cloves.
Fill up the bottles with brandy, cork down tightly, and let
them stand for a month ; pour off the brandy, add about 11b.
of sugar-candy to each bottle, pour back the brandy, cork
up again, and use when required.
(11) Take the stalks from lqt. of Cherries, put them in a
jar, and add to them lib. of sugar and a dozen cloves ; then
pour over them lqt. of whisky✪ Cherry Infused Whisky. Cover the jar closely, and let
it stand for four weeks in a cool place ; it must be stirred
every day, and covered closely again. After it has stood four
weeks, strain it through fine muslin, bottle, and cork it well.
Page 277 · 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
(7) Put into a tub sufficient black Cherries so that when mashed and strained there will be 5 galls. of juice. Pour this into a cask and add 2 galls. of strong spirits of wine. Put 26lb. of sugar into a bowl, pour over 2 galls. of boiling water, let the sugar dissolve, and add ½ pint of brandycolouring and 1 drachm of oil of cloves mixed with j pint of spirits of wine ; pour this into the cask, and fine by adding first 2oz. of alum dissolved in boiling water, and afterwards loz. of salts of tartar also dissolved. Stir well, and it will soon be ready for bottling.
(8) Take some perfectly sound, ripe Morello Cherries, wipe each one separately with a clean cloth, prick each in
•
For details respecting Culinary Processes, Utensils,
Cherries — continued.
several places with a fine needle, and cut off the stalks within lin. of the fruit. Put the fruit into quart glass jars or bottles, but only half fill each bottle. Crush some rock-candy quite fine, and blanch some bitter almonds ; add to each bottle six of these blanched almonds and 3oz. of the crushed candy theand fill up the bottles with the best brandy, cork well, and seal the corks. This will not be ready for use for a month at least. The Cherries may be served for dessert and the brandy as a liqueur.he Cherries may be served for dessert and the brandy as a liqueur.
(9) Select large ripe Cherries, cut off part of their stalks, leaving about 1in. of it adhering to the Cherry ; pack them in jars with a few cloves and small pieces of stick cinnamon in each. Sweeten 1qt. of pale brandy, judging the quantity of sugar to be used by the sweetness of the fruit. Pour the brandy over the Cherries, and tie a piece of bladder over each jar. Keep the jars for a fortnight in the sun or in a warm place ; at the end of which time the Cherries will be about right for eating.
(10) For this, acid, juicy Cherries, such as the Morello, should be selected, and care must be taken to use only quite ripe fruit. Cut off the stalks about ½in. from the Cherries, prick the fruit, and put them into wide-mouthed bottles, in layers ; sprinkle each layer with finely-crushed loaf sugar, or pour over a little syrup, and to each bottle add a few cloves. Fill up the bottles with brandy, cork down tightly, and let them stand for a month ; pour off the brandy, add about 1lb. of sugar-candy to each bottle, pour back the brandy, cork up again, and use when required.
(11) Take the stalks from 1qt. of Cherries, put them in a jar, and add to them lib. of sugar and a dozen cloves ; then pour over them lqt. of whisky. Cover the jar closely, and let it stand for four weeks in a cool place ; it must be stirred every day, and covered closely again. After it has stood four weeks, strain it through fine muslin, bottle, and cork it well.
Records on this page
Cherry PreservationCherry Infused WhiskyCherry Syrup