Cherry Bounce. — (1) To 2jgalls. of Cherry-juice add lgall. of
strong syrup. Into jgall. of proof spirit put 2 drachms of oil
of bitter almonds, 1 drachm of oil of cloves, and the same
of oil of cinnamon✪ Cherry Bounce ; let these dissolve in the spirit, then add
the other ingredients and mix well together. This is a
grand cordial if well made of good ingredients, and allowed
to stand a considerable time. The essential oils have then
a chance of blending and confirming the flavour of the com-
bination.
(2) Take } peck of Morello Cherries and -j- peck of Black-
hearts. Stone the Morello Cherries and crack the stones.
Put the cracked stones and all the Cherries into a large jar
with ljlb. of powdered white sugar, and pour over them a
gallon of double rectified whisky. Cork the jar tightly, and
in six months it will be ready to pour off and bottle for use,
but the longer Cherry bounce is allowed to stand in the jar
before bottling, the better.
Cherry Brandy. — (1) Francatelli was accustomed to make
this cordial as follows : Take the fruit, cut off the stalks to
about jin. in length, and put it into glass jars. When the
jars are full, take equal proportions of cold 28deg. syrup and
brandy and fill up the bottles ; cork, tie down tightly with
bladder, and put in a cool place to keep. .
(2) Take 31b. of Morello Cherries ; stone half, and prick
the rest. Put them into a jar, adding the kernels of half
the stones slightly bruised. Add lib. of white sugar, cover
with brandy, and let it stand for a month.
(3) Well wipe the Cherries — Morello are best — see that
they have no blemishes, not even the slightest scratch or
spot, and cut the stalks to half their length. To 3 pints
of Cherries allow lqt. of good brandy or rectified spirit of
wine, stack the Cherries in bottles, and pour the spirit over
them. Keep in a warm place for the first fortnight or three
weeks. Sometimes sugar and spices are added, but they are
not necessary if the Cherries are ripe.
(4) Take 161b. of black Cherries and mash them in a mortar
with their stones ; add 5galls. of 95 per cent, alcohol. Let
the fruit macerate for fourteen days, and then add 101b. of
caster sugar dissolved in 3|galls. of water. Filter for use.
(5) Carefully pick over the desired amount of Cherries
(the Morello variety being by far the best), and see that
ripe, sound fruit only is used. Cut off the stalks with
scissors to about .jin. from the fruit ; do not pull them off
or cut the fruit, or the shape and general appearance will
be spoiled. Prick the Cherries here and there with a needle.
Then stow them layer upon layer in wide-mouthed bottles
up to the shoulder, sifting caster sugar over each layer, and
drop in a clove as each quarter of the bottle is filled✪ Cherry Brandy. Fill
up the bottles with brandy, and cork down tightly. At the
end of a month it will be well to take out the cork, pour off
the brandy into a jug, and pour over the fruit j pint of
strong syrup. Then return the brandy and cork down again.
Some confectioners add a little cochineal colouring to the
brandy, to give a brighter hue than could be obtained in the
natural way. Gin is sometimes substituted for brandy, but
the production is then of a very inferior quality.
(6) Mix ingredients in the following proportions : German
Cherry-juice, 15 fluid ounces ; pure rectified spirit, 20 fluid
ounces; simple syrup, 5 fluid ounces, and a flavouring of
bitter almonds.
Page 276 · 2 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
Cherry Bounce. — (1) To 2jgalls. of Cherry-juice add lgall. of strong syrup. Into jgall. of proof spirit put 2 drachms of oil of bitter almonds, 1 drachm of oil of cloves, and the same of oil of cinnamon ; let these dissolve in the spirit, then add the other ingredients and mix well together. This is a grand cordial if well made of good ingredients, and allowed to stand a considerable time. The essential oils have then a chance of blending and confirming the flavour of the combination.
(2) Take } peck of Morello Cherries and -j- peck of Blackhearts. Stone the Morello Cherries and crack the stones. Put the cracked stones and all the Cherries into a large jar with ljlb. of powdered white sugar, and pour over them a gallon of double rectified whisky. Cork the jar tightly, and in six months it will be ready to pour off and bottle for use, but the longer Cherry bounce is allowed to stand in the jar before bottling, the better.
Cherry Brandy. — (1) Francatelli was accustomed to make this cordial as follows : Take the fruit, cut off the stalks to about jin. in length, and put it into glass jars. When the jars are full, take equal proportions of cold 28° syrup and brandy and fill up the bottles ; cork, tie down tightly with bladder, and put in a cool place to keep. .
(2) Take 31b. of Morello Cherries ; stone half, and prick the rest. Put them into a jar, adding the kernels of half the stones slightly bruised. Add lib. of white sugar, cover with brandy, and let it stand for a month.
(3) Well wipe the Cherries — Morello are best — see that they have no blemishes, not even the slightest scratch or spot, and cut the stalks to half their length. To 3 pints of Cherries allow lqt. of good brandy or rectified spirit of wine, stack the Cherries in bottles, and pour the spirit over them. Keep in a warm place for the first fortnight or three weeks. Sometimes sugar and spices are added, but they are not necessary if the Cherries are ripe.
(4) Take 161b. of black Cherries and mash them in a mortar with their stones ; add 5galls. of 95 per cent. alcohol. Let the fruit macerate for fourteen days, and then add 101b. of caster sugar dissolved in 3|galls. of water. Filter for use.
(5) Carefully pick over the desired amount of Cherries (the Morello variety being by far the best), and see that ripe, sound fruit only is used. Cut off the stalks with scissors to about .jin. from the fruit ; do not pull them off or cut the fruit, or the shape and general appearance will be spoiled. Prick the Cherries here and there with a needle. Then stow them layer upon layer in wide-mouthed bottles up to the shoulder, sifting caster sugar over each layer, and drop in a clove as each quarter of the bottle is filled. Fill up the bottles with brandy, and cork down tightly. At the end of a month it will be well to take out the cork, pour off the brandy into a jug, and pour over the fruit j pint of strong syrup. Then return the brandy and cork down again. Some confectioners add a little cochineal colouring to the brandy, to give a brighter hue than could be obtained in the natural way. Gin is sometimes substituted for brandy, but the production is then of a very inferior quality.
(6) Mix ingredients in the following proportions : German Cherry-juice, 15 fluid ounces ; pure rectified spirit, 20 fluid ounces; simple syrup, 5 fluid ounces, and a flavouring of bitter almonds.
Records on this page
Cherry BounceCherry Brandy