KIRSCHENWASSER, KIRSCHWASSER, or
KIRSCH.— This valuable liqueur is made from cherries,
crushed with their stones and kernels, and fermented. It
is manufactured largely in Germany, Switzerland, the
Yosges, Baden, and the East of France; but the best
comes from the Black Forest, and is nearly colourless.
In Algeria, a kind of Kirsch is prepared from the Japanese
medlar; but in the northern part of Haute-Saone the
cherry is extensively cultivated for the sole purpose of
making Kirschenwasser. Fougerolles is especially famous
for it, whilst Luxeuil and Yaldajot owe their reputation
to the industry.
Kirschenwasser is made from almost any kind of
cherries, wild or cultivated, but the girotte, morello,
or black cherry are chiefly employed in making the best
qualities. It is used extensively by Continental cooks,
and, being comparatively inexpensive, should find culinary
favour in this country for its delicate flavour. It can
be made as follows :
Put the required quantity of ripe cherries into a large
mortar and pound them, with their kernels, to a pulp ; to
every quart of the pulp add 1 pint of water, and about
3 gills of brandy✪ Kirschenwasser. Mix well, and let it ferment for a fort-
night. Squeeze it through a wine-press into a still, draw
off the pure spirit, and distil again to rectify it. The cherry
kernels always contain prussic acid, and are sometimes quite
injurious, but if they were not used the peculiar flavour of
the liqueur would be absent. Part of the kernels only may
be used, and gooseberry brandy may be substituted for the
brandy if preferred.
Imitation Kirschenwasser. — Pour lgall. of plain spirit (over
proof) into a jar or bottle, and mix in loz. of essence of
cherries, foz. of essence of almonds, loz. of solferino, and
2 breakfast-cupfuls of cochineal colouring✪ Imitation Kirschenwasser. When these are
thoroughly mixed, stir in lgall. of syrup, let it remain for
three days, filter, and bottle. Should the colouring not be
deep enough, add more.
Kirschenwasser Charlotte. — Cover the bottom of a charlotte-
mould with finger-biscuits cut to a point and placed so as
to form a rosette, cut across the centre with a paste-cutter
and place the biscuit, cut straight, to the sides of the mould.
Put any preserved fruits, such as apricots, cherries, green-
gages, &c., in a basin with some Kirschenwasser✪ Kirschenwasser Charlotte, and let
them soak for an hour or so. Spread a layer of ice plombiere
with cream or fruits at the bottom of the mould, then a
layer of preserved fruits, and so on until the mould is full.
Place the mould on the ice to freeze, turn the charlotte out
on a dish, surround it with a circle of preserved greengages,
and serve.
Kirschenwasser Cordial.— This is made by mixing foz. of
oil of bitter almonds, dissolved in Ingalls, of pure spirits,
with fgall. °f white syrup.
Kirschenwasser Cream Ice. — Mix 2 wineglassfuls of Kirs-
chenwasser with f wineglassful of cream, add sufficient sugar
to sweeten, put it in the freezer ( see Ices), and when it is
sufficiently stiff put it in a mould packed in ice, freeze again,
and it is then ready for use. Turn it out on to an orna-
mental dish. ✪ Kirschenwasser Cream Ice
Page 193 · 4 recipe records on this page
Presented as published in 1892. 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
KIRSCHENWASSER, KIRSCHWASSER, or KIRSCH.— This valuable liqueur is made from cherries, crushed with their stones and kernels, and fermented. It is manufactured largely in Germany, Switzerland, the Yosges, Baden, and the East of France; but the best comes from the Black Forest, and is nearly colourless. In Algeria, a kind of Kirsch is prepared from the Japanese medlar; but in the northern part of Haute-Saone the cherry is extensively cultivated for the sole purpose of making Kirschenwasser. Fougerolles is especially famous for it, whilst Luxeuil and Valdajot owe their reputation to the industry.
Kirschenwasser is made from almost any kind of cherries, wild or cultivated, but the girotte, morello, or black cherry are chiefly employed in making the best qualities. It is used extensively by Continental cooks, and, being comparatively inexpensive, should find culinary favour in this country for its delicate flavour. It can be made as follows :
Put the required quantity of ripe cherries into a large mortar and pound them, with their kernels, to a pulp ; to every quart of the pulp add 1 pint of water, and about 3 gills of brandy. Mix well, and let it ferment for a fortnight. Squeeze it through a wine-press into a still, draw off the pure spirit, and distil again to rectify it. The cherry kernels always contain prussic acid, and are sometimes quite injurious, but if they were not used the peculiar flavour of the liqueur would be absent. Part of the kernels only may be used, and gooseberry brandy may be substituted for the brandy if preferred.
Imitation Kirschenwasser. — Pour lgall. of plain spirit (over proof) into a jar or bottle, and mix in loz. of essence of cherries, foz. of essence of almonds, loz. of solferino, and 2 breakfast-cupfuls of cochineal colouring. When these are thoroughly mixed, stir in lgall. of syrup, let it remain for three days, filter, and bottle. Should the colouring not be deep enough, add more.
Kirschenwasser Charlotte. — Cover the bottom of a charlottemould with finger-biscuits cut to a point and placed so as to form a rosette, cut across the centre with a paste-cutter and place the biscuit, cut straight, to the sides of the mould. Put any preserved fruits, such as apricots, cherries, greengages, &c., in a basin with some Kirschenwasser, and let them soak for an hour or so. Spread a layer of ice plombiere with cream or fruits at the bottom of the mould, then a layer of preserved fruits, and so on until the mould is full. Place the mould on the ice to freeze, turn the charlotte out on a dish, surround it with a circle of preserved greengages, and serve.
Kirschenwasser Cordial.— This is made by mixing foz. of oil of bitter almonds, dissolved in Ingalls, of pure spirits, with fgall. °f white syrup.
Kirschenwasser Cream Ice. — Mix 2 wineglassfuls of Kirschenwasser with f wineglassful of cream, add sufficient sugar to sweeten, put it in the freezer ( see Ices), and when it is sufficiently stiff put it in a mould packed in ice, freeze again, and it is then ready for use. Turn it out on to an ornamental dish.
Records on this page
KirschenwasserImitation KirschenwasserKirschenwasser CharlotteKirschenwasser Cream Ice