Bruise 3^ gallons of damson plums, add 2
gallons of boiling sugar syrup, made of 3^ gallons
of water and 7 pounds of sugar, boiled down. Cook
I hour. When cool, add i gill of yeast Cover for
9 days, strain it and add i pound of chopped
raisins ; when it stops working, add ^ ounce of
essence of almonds and strain and bottle. Keep
it 10 months before using.
CURRANT WINE. (England.)
Stem the currants, put in a bag and bring to a
boil with enough water to cover. Press out the
juice, add 2 gallons of water ✪ ORANGE WINEto each gallon of
juice, and 2 tablespoonfuls of yeast. Cover for 2
days ; add 3 pounds of sugar to each gallon of
wine ; stir and strain it and keep it 3 months before
bottling for use. It improves with age.
GOOSEBERRY CHAMPAGNE. (England.)
Trim and mash sufficient fruit, sound but un-
ripe; add to each gallon i gallon of water and
cover for 2 days. Keep it in a warm place and
stir it often. Strain it under pressure, add 4
236
With a Saucepan over the Sea
pounds of sugar to each gallon, and cover for 3
days more. Then strain it, add ^ pint of gin.
Keep it in a cask 1 2 months, then bottle for use.
IRISH USQUEBAUGH.
Stem I pound large raisins, add the zest of an
orange on lumps of sugar, bruise well, add ^
ounce each of cloves and cardamom seeds, and ^
a nutmeg, grated. Put in a jar, add J^ gallon of
brandy or light whiskey, yi pound of rock candy, ✪ IRISH USQUEBAUGH
and some brown coloring. Shake every day, and
in 2 weeks strain it and bottle for use. It is a
cordial, very old-fashioned.
ORGEAT. (France.)
Pound ]4 pound of blanched almonds, add i
ounce rosewater and i quart of boiling water✪ ORGEAT;
cool, strain, and sweeten it. Use to flavor
dessert.
NOYEAU. (France.)
Blanch yi pound bitter almonds, add the grated
rind of i lemon, bruise and pound in a mortar,
and then put in a jar with i gallon of good spirits
of wine and i quart of water. Cork it very tight,
shake it each day for a week, add 2 pounds of
sugar✪ NOYEAU made into a syrup with i quart of water.
Strain it, cover it, in a week bottle it closely.
Improves with age.
237
With a Saucepan over the Sea
KIRSCH. (Qermanjr.)
This cordial can be bought at the grocer's, but
is more cheaply made at home. Mash i pound
of wild plums, take out the stones, and open them
to get the kernels. Cover pulp and kernels with
I gallon of brandy, add sugar to taste, and let it
stand I month. Strain and bottle for use.
CURACOA. (France.)
Peel and chop the rind of 8 oranges, cover for
3 days with i gallon of French brandy, strain
it, add 3 pounds sugar, stir and bottle tightly,
using small bottles. Improves with age. Use
for flavoring.
QUINCE CORDIAL. (Oennany.)
This is good for flavoring or to drink. Grate
enough quinces to make i quart of juice when
squeezed dry; add i pound sugar, 6 ounces of
bruised bitter almonds, j^ dozen cloves, and i
gill of brandy. Mix and cover, set aside for 2
weeks. Strain it and bottle it.
NONPAREIL CORDIAL. (France.)
Peel and grate i large pineapple, add i8 fine
green gages, 1 2 seckel pears ; to each 4 pounds of
fruit add 6 pounds of sugar and 3 pints water.
238
With a Saucepan over the Sea
The fruit must be cut fine. Cook ^ hour,
skimming often. Strain it; add, when cold, 3
quarts of gooseberry brandy. Keep 6 weeks
before use.
VIOLET VINEGAR. (Germany.)
Gather the flowers only of wood violets ; cover
with wine vinegar, and set in the sun in a closed
jar, for 4 weeks. Use a glass jar. Strain it, and
cork for use. A spoonful in water, with sugar,
will cure nervous headaches.
POSTSCRIPT.
HINTS AND SECRETS.
Page 77 · 8 recipe records on this page
Presented as published in 1902. 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
Bruise 3^ gallons of damson plums, add 2 gallons of boiling sugar syrup, made of 3^ gallons of water and 7 pounds of sugar, boiled down. Cook I hour. When cool, add i gill of yeast Cover for 9 days, strain it and add i pound of chopped raisins ; when it stops working, add ^ ounce of essence of almonds and strain and bottle. Keep it 10 months before using.
CURRANT WINE. (England.)
Stem the currants, put in a bag and bring to a boil with enough water to cover. Press out the juice, add 2 gallons of water to each gallon of juice, and 2 tablespoonfuls of yeast. Cover for 2 days ; add 3 pounds of sugar to each gallon of wine ; stir and strain it and keep it 3 months before bottling for use. It improves with age.
GOOSEBERRY CHAMPAGNE. (England.)
Trim and mash sufficient fruit, sound but unripe; add to each gallon i gallon of water and cover for 2 days. Keep it in a warm place and
stir it often. Strain it under pressure, add 4
With a Saucepan over the Sea
pounds of sugar to each gallon, and cover for 3 days more. Then strain it, add ^ pint of gin. Keep it in a cask 1 2 months, then bottle for use.
IRISH USQUEBAUGH.
Stem 1 pound large raisins, add the zest of an orange on lumps of sugar, bruise well, add ^ ounce each of cloves and cardamom seeds, and ^ a nutmeg, grated. Put in a jar, add J^ gallon of brandy or light whiskey, yi pound of rock candy, and some brown coloring. Shake every day, and in 2 weeks strain it and bottle for use. It is a cordial, very old-fashioned.
ORGEAT. (France.)
Pound ]4 pound of blanched almonds, add i ounce rosewater and i quart of boiling water; cool, strain, and sweeten it. Use to flavor dessert.
NOYEAU. (France.)
Blanch yi pound bitter almonds, add the grated rind of i lemon, bruise and pound in a mortar, and then put in a jar with i gallon of good spirits of wine and i quart of water. Cork it very tight, shake it each day for a week, add 2 pounds of sugar made into a syrup with i quart of water. Strain it, cover it, in a week bottle it closely. Improves with age.
With a Saucepan over the Sea
KIRSCH. (Qermanjr.)
This cordial can be bought at the grocer's, but is more cheaply made at home. Mash i pound of wild plums, take out the stones, and open them to get the kernels. Cover pulp and kernels with I gallon of brandy, add sugar to taste, and let it stand I month. Strain and bottle for use.
CURACOA. (France.)
Peel and chop the rind of 8 oranges, cover for 3 days with i gallon of French brandy, strain it, add 3 pounds sugar, stir and bottle tightly, using small bottles. Improves with age. Use for flavoring.
QUINCE CORDIAL. (Oennany.)
This is good for flavoring or to drink. Grate enough quinces to make i quart of juice when squeezed dry; add i pound sugar, 6 ounces of bruised bitter almonds, j^ dozen cloves, and i gill of brandy. Mix and cover, set aside for 2 weeks. Strain it and bottle it.
NONPAREIL CORDIAL. (France.)
Peel and grate i large pineapple, add i8 fine
green gages, 1 2 seckel pears ; to each 4 pounds of
fruit add 6 pounds of sugar and 3 pints water.
With a Saucepan over the Sea
The fruit must be cut fine. Cook ^ hour, skimming often. Strain it; add, when cold, 3 quarts of gooseberry brandy. Keep 6 weeks before use.
VIOLET VINEGAR. (Germany.)
Gather the flowers only of wood violets ; cover with wine vinegar, and set in the sun in a closed jar, for 4 weeks. Use a glass jar. Strain it, and cork for use. A spoonful in water, with sugar, will cure nervous headaches.
POSTSCRIPT.
HINTS AND SECRETS.
Records on this page
GOOSEBERRY CHAMPAGNEORANGE WINEORANGE BRANDYDAMSON WINECURRANT WINEIRISH USQUEBAUGHORGEATNOYEAU