fitted if necessary. ^Yhen the fruit comes to i sugar with each pound of fruit✪ Cherry Brandy, which must _.
be used, the juice ought to be strained off, and | jjkced in with it. Fill the bottles with the best
boiled with a Httle sugar, and, when cold, put I French brandy. Do not make the mistake of
into the tarts instead of water. Time, about supposing that the fruit and sugar will make
an hour. Probable cost of cherries, 3d. to 6d. j bad spirit pass for good. Cork the bottles se-
per pound. | wirely, and seal over the top. The cherries
Cherries, To Pickle.- Choose sound, I "^^y be used in a month, but will be better in
not over-ripe Kentish cherries, wipe them care- I ^"^^^ Three or four cloves put m the bottle are
fully, and put them into jars, leaving about an ! '^Y ^^^Y considered an miprovement. Probable
■ " " ■ I cost of Morella cherries, lOd. to Is. per pound.
I Cherry Brandy (another way). — Choose
sound, fresh jMorella cherries, wipe them, and
cut oft' the stalks to within half an inch, prick
inch of their stalks. Boil sufficient French
vinegar to cover them, and boil one pound of
sugar and a few grains of cayenne with every
quart of vinegar. When cold, add a few drops
of cochineal✪ Cherry Brandy (another way), and cover the cherries. Tie them
dovm closely. They will be ready for use in
three or four weeks. Probable cost of cherries,
3d. to 6d. per pound.
Cherries, To Preserve. — Take two
poimds of sound, ripe Kentish chen-ies, weighed
after they have been picked and stoned. Put
a pound of sifted sugar into the preserving
each cherry with a needle, half fill a wide-
necked bottle with them, and to eaoh bottle put
a dozen scraped bitter almonds and a quarter
of a poimd of white sugar cjind✪ Cherries, To Preservey crushed small.
Fill with best French brandy, cork securely,
and seal over the top. The brandy will be
better if kept for a few months. Probable
cost of cherries, lOd. to Is. per pound.
a, ^uuiiu (ji siiieu sugar lulo ine preserving- v^
\',a.n with half a pint of red currant juice, or, if ^ Cherry Brandy (another way). — Put
this is not at hand, water, and let it boil for six pounds of black clien-ies, six pounds of
five minutes. Throw in the cherries, which SloreUas, and two pounds of strawberries in a
CHE
( 124 )
CHE
cask. Bruise them slightly with a stick, then
add three pounds of sugar, twelve cloves,
haK an ounce of powdered cinnamon, and two
nutmegs grated, with a quarter of the kernels
of the cherry-stones, and a handful of mint
and bahn. Pour over these six quarts of
hrandy or gin. Let the cask remain open for
tsn days, then close it, and in two months it
will he fit for use. Probable cost, Morella
cherries, lOd. to Is. per pound. Sufficient for
one gallon and a half of cherry brandy.
Page 348 · 3 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
fitted if necessary. When the fruit comes to i sugar with each pound of fruit, which must _. be used, the juice ought to be strained off, and | jjkced in with it. Fill the bottles with the best boiled with a little sugar, and, when cold, put I French brandy. Do not make the mistake of into the tarts instead of water. Time, about supposing that the fruit and sugar will make an hour. Probable cost of cherries, 3d. to 6d. j bad spirit pass for good. Cork the bottles securely pound. | wirely, and seal over the top. The cherries
Cherries, To Pickle.- Choose sound, I "^^y be used in a month, but will be better in not over-ripe Kentish cherries, wipe them care- I ^"^^^ Three or four cloves put m the bottle are fully, and put them into jars, leaving about an ! '^Y ^^^Y considered an miprovement. Probable ■ " " ■ I cost of Morella cherries, lOd. to Is. per pound.
I Cherry Brandy (another way). — Choose sound, fresh jMorella cherries, wipe them, and cut oft' the stalks to within half an inch, prick
inch of their stalks. Boil sufficient French vinegar to cover them, and boil one pound of sugar and a few grains of cayenne with every quart of vinegar. When cold, add a few drops of cochineal, and cover the cherries. Tie them dovm closely. They will be ready for use in three or four weeks. Probable cost of cherries, 3d. to 6d. per pound.
Cherries, To Preserve. — Take two
poimds of sound, ripe Kentish chen-ies, weighed after they have been picked and stoned. Put a pound of sifted sugar into the preserving
each cherry with a needle, half fill a widenecked bottle with them, and to eaoh bottle put a dozen scraped bitter almonds and a quarter of a poimd of white sugar candy crushed small. Fill with best French brandy, cork securely, and seal over the top. The brandy will be better if kept for a few months. Probable cost of cherries, lOd. to Is. per pound.
a, ^uuiiu (ji siiieu sugar lulo ine preserving- v^
\',a.n with half a pint of red currant juice, or, if ^ Cherry Brandy (another way). — Put
this is not at hand, water, and let it boil for six pounds of black cherries, six pounds of
five minutes. Throw in the cherries, which Morellas, and two pounds of strawberries in a
CHE
( 124 )
CHE
cask. Bruise them slightly with a stick, then add three pounds of sugar, twelve cloves, haK an ounce of powdered cinnamon, and two nutmegs grated, with a quarter of the kernels of the cherry-stones, and a handful of mint and bahn. Pour over these six quarts of hrandy or gin. Let the cask remain open for ten days, then close it, and in two months it will he fit for use. Probable cost, Morella cherries, lOd. to Is. per pound. Sufficient for one gallon and a half of cherry brandy.
Records on this page
Cherry BrandyCherry Brandy (another way)Cherries, To Preserve