Let the berries be well heated, then squeeze out the juice,
and add one-third whisky; and to each gallon add three
pounds of sugar. Season with powdered cloves, allspice,
cinnamon, and mace tied in a thin bag and dropped into the
jug or bottle. Mrs. Dr. Johx T. Strode.
BLACKBERRY CORDIAL.
Put the berries into a kettle on the stove, and cover them
with water; let them boil just a few moments, then put
them into a colander and press out the juice, strain it, ?md
318
The New Kentucky Home Cook Book.
add one-third good whisky; add three pounds of sugar to
each gallon of the liquid, and a heaping tea-spoonful of
powdered cinnamon, one of allspice, and one of cloves✪ Blackberry Cordial, tied
in a thin muslin bag and dropped in. Mrs. W. C. S.
RASPBERRY CORDIAL.
Gather ripe raspberries, pick them carefully, bruise, and
squeeze out the juice, to each three pints of which add one
pint of white brandy. Put it into a demijohn, cork tightly,
and let it stand for two weeks. Then filter it through a
muslin bag, and dissolve in it two and one-half pounds of
white sugar✪ Raspberry Cordial to each gallon of juice. Bottle, and cork se-
curely.
Strawberry cordial can be made by the preceding receipt.
Never boil delicate fruit for cordial, as it injures the flavor.
PEACH CORDIAL.
Select finely flavored ripe peaches, wash and wipe care-
fully, and cut them from the stones ; break half the stones,
and take out the kernels ; put them with the peaches into a
cask, filling it full. Pour on as much peach brandy as the
cask will hold ; stop it tight, and let it stand two months,
shaking occasionally; then draw off the liquid, dilute with
one-half water (unless preferred stronger), and add two and
one-half pounds of sugar to each gallon. Filter through a
muslin cloth laid over a sieve. Cork it securely in demi-
johns or bottles for use.
CHERRY BRANDY.
Put twenty-four pounds of ripe cherries (stoned) and four
pounds of strawberries into a cask ; bruise them well with a
stick, then add six pounds of granulated sugar, twenty-four
cloves, some cinnamon and nutmegs, together with the ker-
nels of the cherry-stones; pour over them three gallons of
brandy. Let the cask remain open, with a thin piece of
The New Kentucky Home Cook Book.
319
muslin tacked over the bung, ten or twelve days ; then close it,
and let it remain for two months, when it will be fit for use.
BRANDY PEACHES.
Wash thoroughly twelve pounds of peaches; allow one-
half pound of granulated sugar✪ Peach Cordial to each pound of peaches ;
spriukle the sugar over the fruit, and let it remain six or
eight hours; then boil with the sugar and an ounce of peach
kernels until the fruit is clear. When cold, put into peach
brandy.
RASPBERRY SHRUB.
Gather ripe raspberries, and pick but do not wash them.
Bruise them, and put them into a jar. Pour over as much
good vinegar as will cover them. Cover the jar, and let
them steep for several days; then strain through a cloth,
pressing them to obtain all the juice. Pour this on a fresh
supply of berries, and let them stand for several days ; then
boil them, strain the liquid through a cloth, and set it away
to cool. Mix half a pound of white sugar to each quart of
liquid. When this is thoroughly dissolved, bottle, and seal.
Strawberry shrub may be made in the same manner, and
either mixed with iced water is very nice for a summer
drink.
RASPBERRY VINEGAR.
Page 162 · 3 recipe records on this page
Presented as published in 1884. 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
Let the berries be well heated, then squeeze out the juice, and add one-third whisky; and to each gallon add three pounds of sugar. Season with powdered cloves, allspice, cinnamon, and mace tied in a thin bag and dropped into the jug or bottle. Mrs. Dr. Johx T. Strode.
BLACKBERRY CORDIAL.
Put the berries into a kettle on the stove, and cover them with water; let them boil just a few moments, then put them into a colander and press out the juice, strain it, and
The New Kentucky Home Cook Book.
add one-third good whisky; add three pounds of sugar to each gallon of the liquid, and a heaping tea-spoonful of powdered cinnamon, one of allspice, and one of cloves, tied in a thin muslin bag and dropped in. Mrs. W. C. S.
RASPBERRY CORDIAL.
Gather ripe raspberries, pick them carefully, bruise, and squeeze out the juice, to each three pints of which add one pint of white brandy. Put it into a demijohn, cork tightly, and let it stand for two weeks. Then filter it through a muslin bag, and dissolve in it two and one-half pounds of white sugar to each gallon of juice. Bottle, and cork securely.
Strawberry cordial can be made by the preceding receipt. Never boil delicate fruit for cordial, as it injures the flavor.
PEACH CORDIAL.
Select finely flavored ripe peaches, wash and wipe carefully, and cut them from the stones ; break half the stones, and take out the kernels ; put them with the peaches into a cask, filling it full. Pour on as much peach brandy as the cask will hold ; stop it tight, and let it stand two months, shaking occasionally; then draw off the liquid, dilute with one-half water (unless preferred stronger), and add two and one-half pounds of sugar to each gallon. Filter through a muslin cloth laid over a sieve. Cork it securely in demijohns or bottles for use.
CHERRY BRANDY.
Put twenty-four pounds of ripe cherries (stoned) and four pounds of strawberries into a cask ; bruise them well with a stick, then add six pounds of granulated sugar, twenty-four cloves, some cinnamon and nutmegs, together with the kernels of the cherry-stones; pour over them three gallons of brandy. Let the cask remain open, with a thin piece of
The New Kentucky Home Cook Book.
muslin tacked over the bung, ten or twelve days ; then close it, and let it remain for two months, when it will be fit for use.
BRANDY PEACHES.
Wash thoroughly twelve pounds of peaches; allow onehalf pound of granulated sugar to each pound of peaches ; spriukle the sugar over the fruit, and let it remain six or eight hours; then boil with the sugar and an ounce of peach kernels until the fruit is clear. When cold, put into peach brandy.
RASPBERRY SHRUB.
Gather ripe raspberries, and pick but do not wash them. Bruise them, and put them into a jar. Pour over as much good vinegar as will cover them. Cover the jar, and let them steep for several days; then strain through a cloth, pressing them to obtain all the juice. Pour this on a fresh supply of berries, and let them stand for several days ; then boil them, strain the liquid through a cloth, and set it away to cool. Mix half a pound of white sugar to each quart of liquid. When this is thoroughly dissolved, bottle, and seal.
Strawberry shrub may be made in the same manner, and either mixed with iced water is very nice for a summer drink.
RASPBERRY VINEGAR.
Records on this page
Blackberry CordialRaspberry CordialPeach Cordial