Stone and pick off the stalks from 81b. of Morelia
cherries, pour over them 5 pints of brandy, cover close, and
let it stand for three days ; strain, and distil the liquor.
Distil also tlb. of cherry-leaves in 3qts. of filtered water,
which ought to yield about Jgall., dissolve in this 2Jlb. of
loaf sugar, and add to the liqueur, together with 1 j pints
of kirschenwasser, 10 drachms each of spirits of rose and
orange-flowers, and 1 k drachms of spirits of jessamine.
Stir all together, run it through a jelly-bag, bottle, cork,
and seal it.
Maraschino is famous for the beautiful flavours it
contains, and these are very highly valued by artistic
cooks, who use them for many excellent dishes. The
first receipt gives a very useful flavouring, which can
be used in any of those following :
Essence of Maraschino. — Put lqt. of spirits of wine into
a large bottle with 1 pint of Maraschino, h teacupful of
essence of peach-stones, 3 drops each of essential oil of
jessamine and roses, and double that quantity of orange-
flowers. Shake the bottle well, let it stand for four days,
pour off into small well-stoppered bottles, and it is ready
for use.
Maraschino Bavaroise. ■— Put into a saucepan D,oz. of
isinglass, the strained juice of two lemons, 4 table-spoonfuls
1)09
Maraschino — continued.
of loaf sugar, and \ pint of water, and boil till the liquor
is reduced to half its original quantity, then skim it care-
hilly and pass it through a line silk sieve into a basin.
When cold, stir in and thoroughly incorporate 4 wine-
glassfuls of Maraschino and 2 wineglassfuls of brandy, and
leave till on the point of setting ; then mix 1 pint of
well-whipped thick cream with it, and pour the whole
into a mould. Pack the mould in ice, and leave it till the
cream has set. When ready to serve, dip the mould in
tepid water, wipe it, and turn the bavaroise on to a fancy
or glass dish.
Maraschino Cheese. — Melt a small quantity of isinglass
in hot water; whip U- pints of thick cream to a stiff froth,
and mix with it the dissolved isinglass, the strained juice
of one lemon, and 3 wineglassfuls of Maraschino. Stir the
above mixture over ice till well mixed and on the point
of freezing, then turn it into a mould, and pack it in ice
till quite firm. When ready to serve, dip the mould in
tepid water, wipe it, and turn the cheese on to a fancy or
glass dish. See Fig. 1127.
Maraschino Conserve.— Mix some spirit of Maraschino with
powdered white sugar till it is of about the thickness of
pastille-paste, put it over the fire, warm gradually without
letting it boil, and keep constantly stirred till it is very
liquid. Pour it into funnel-shaped tin moulds, set the
moulds on iron plates, and dry the conserve in a stove.
Maraschino Cream. — (1) Put lqt. of thick cream, i pint of
Maraschino, and 4oz. of sugar into a basin or bowl, and
beat well with a whisk until of a stiff froth. Have ready
some ice-glasses, pile up the preparation in them, put them
on the ice, freeze, and serve.
(2) Pick the stems from 1 pint of fresh strawberries, and
dip the fruit singly into loz. of isinglass dissolved in a
little boiling water, and then again into 4 table-spoonfuls
of Maraschino. Put the strawberries in a mould, packing
them as clo;ely together as possible, lill up the cavities
with strawberry cream, and put the mould on the ice ; when
frozen, turn out on to a dish, and serve.
Page 459
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
Stone and pick off the stalks from 81b. of Morelia cherries, pour over them 5 pints of brandy, cover close, and let it stand for three days ; strain, and distil the liquor. Distil also tlb. of cherry-leaves in 3qts. of filtered water, which ought to yield about Jgall., dissolve in this 2Jlb. of loaf sugar, and add to the liqueur, together with 1 j pints of kirschenwasser, 10 drachms each of spirits of rose and orange-flowers, and 1 k drachms of spirits of jessamine. Stir all together, run it through a jelly-bag, bottle, cork, and seal it.
Maraschino is famous for the beautiful flavours it contains, and these are very highly valued by artistic cooks, who use them for many excellent dishes. The first receipt gives a very useful flavouring, which can be used in any of those following :
Essence of Maraschino. — Put lqt. of spirits of wine into a large bottle with 1 pint of Maraschino, h teacupful of essence of peach-stones, 3 drops each of essential oil of jessamine and roses, and double that quantity of orangeflowers. Shake the bottle well, let it stand for four days, pour off into small well-stoppered bottles, and it is ready for use.
Maraschino Bavaroise. ■— Put into a saucepan D,oz. of isinglass, the strained juice of two lemons, 4 table-spoonfuls
1)09
Maraschino — continued.
of loaf sugar, and \ pint of water, and boil till the liquor is reduced to half its original quantity, then skim it carehilly and pass it through a line silk sieve into a basin. When cold, stir in and thoroughly incorporate 4 wineglassfuls of Maraschino and 2 wineglassfuls of brandy, and leave till on the point of setting ; then mix 1 pint of well-whipped thick cream with it, and pour the whole into a mould. Pack the mould in ice, and leave it till the cream has set. When ready to serve, dip the mould in tepid water, wipe it, and turn the bavaroise on to a fancy or glass dish.
Maraschino Cheese. — Melt a small quantity of isinglass in hot water; whip U- pints of thick cream to a stiff froth, and mix with it the dissolved isinglass, the strained juice of one lemon, and 3 wineglassfuls of Maraschino. Stir the above mixture over ice till well mixed and on the point of freezing, then turn it into a mould, and pack it in ice till quite firm. When ready to serve, dip the mould in
tepid water, wipe it, and turn the cheese on to a fancy or glass dish. See Fig. 1127.
Maraschino Conserve.— Mix some spirit of Maraschino with powdered white sugar till it is of about the thickness of pastille-paste, put it over the fire, warm gradually without letting it boil, and keep constantly stirred till it is very liquid. Pour it into funnel-shaped tin moulds, set the moulds on iron plates, and dry the conserve in a stove.
Maraschino Cream. — (1) Put lqt. of thick cream, i pint of Maraschino, and 4oz. of sugar into a basin or bowl, and beat well with a whisk until of a stiff froth. Have ready some ice-glasses, pile up the preparation in them, put them on the ice, freeze, and serve.
(2) Pick the stems from 1 pint of fresh strawberries, and dip the fruit singly into loz. of isinglass dissolved in a little boiling water, and then again into 4 table-spoonfuls of Maraschino. Put the strawberries in a mould, packing them as closely together as possible, lill up the cavities with strawberry cream, and put the mould on the ice ; when frozen, turn out on to a dish, and serve.