Take 6 lbs. ripe cherries, remove the stems, extract
the stones, break them, and return the kernels to the
bruised cherries. Add i^ lbs. of sugar, and boil down
to the consistency of syrup ; put in a large jar, and
v/hen it is cold mix in two quarts of brandy✪ Mixed Cherries in Brandy, and
add some cloves ; tie down the jar so that no air can
get in. When the Morella cherries are ripe, strain the
above preparation through a linen cloth, and then
through filtering-paper. Prick the Morella cherries
with a needle, and put them into the cherry syrup.
If the syrup is not enough to cover them, more
brandy must be added. Tie down so as to exclude
the air. In about a month the cherries will be fit for
eating.
Brandy Cherries.
Ripe Morella cherries must be used. If the skin
is not quite clean, dip them in water as you proceed
to cut off about half the stalk. Prick each cherry
in two or three places with a needle, and throw them
into a jar, which is to be filled with brandy. Let
MILK PUNCH. 419
them remain three days. Pour off the brandy, and
to each pint add \ lb. sugar. Boil, and pour over
your cherries. About six weeks later the cherries
will probably require an additional quantity of the
brandy and sugar syrup poured over them. The
jars or bottles must be kept carefully corked and tied
down, and the cherries are not fit for eating till they
have been kept two months.
Milk Punch.
Steep the peels (pared very thin) of six Seville
oranges and six lemons in two pints of rum for twenty-
four hours. Pour sixteen pints of boiHng water upon
6 lbs. of loaf sugar ; when dissolved add the juice and
pulp oi thirty-two Seville oranges and twelve lemons.
Next day add the peels as steeped, and eleven pints
more rum and three of brandv, and stir well tocrether.
Pour into it rather more than two quarts of new milk
and two quarts of skimmed milk✪ Milk Punch quite boiling, and
cover down immediately without stirring. Let it stand
till next day, and then strain through a jelly bag. If
it does not run bright, a pint more boiling milk must
be added, and it must be allowed to stand anothei
day.
Punch.
I lb. loaf sugar ;
I cup green tea ;
3 small wine-glasses brandy ;
3 small wine-glasses rum ;
I bottle champagne ;
3 lemons.
420 ROMAN PUNCH.
This mixture may be used for jellies, for sauces diluted
with water, or it may be iced and mixed with soda
water as a drink.
Roman Punch.
(Ponche a la Romaine.)
3 cups lemonade ;
I cup champagne ;
1 cup rum ;
2 oranges— juice✪ Roman Punch.
Whip the whites of two eggs with \ lb. powdered
suq-ar till a firm froth. Mix with the above, and ice.
'&'
Orange Gin,
Take the rind of six Seville and six large Tange-
rine oranges peeled very thin. Put it into a gallon of
unsweetened gin ; drop twenty drops of essential oil
of orange on to a lump of sugar, and put it in the
gin. Let it remain four days, then strain off the gin.
Make a syrup of three pounds of sugar-candy pow-
dered, to three pints of spring water, and the juice of
the twelve oranges✪ Orange Gin. Clear it, and add the syrup to
the gin. Let it stand four days, then bottle and cork
it well.
Creme d'Orange. ✪ Creme d'Orange
Page 168 · 9 recipe records on this page
Presented as published in 1882. 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
Take 6 lbs. ripe cherries, remove the stems, extract the stones, break them, and return the kernels to the bruised cherries. Add i^ lbs. of sugar, and boil down to the consistency of syrup ; put in a large jar, and v/hen it is cold mix in two quarts of brandy, and add some cloves ; tie down the jar so that no air can get in. When the Morella cherries are ripe, strain the above preparation through a linen cloth, and then through filtering-paper. Prick the Morella cherries with a needle, and put them into the cherry syrup. If the syrup is not enough to cover them, more brandy must be added. Tie down so as to exclude the air. In about a month the cherries will be fit for eating.
Brandy Cherries.
Ripe Morella cherries must be used. If the skin is not quite clean, dip them in water as you proceed to cut off about half the stalk. Prick each cherry in two or three places with a needle, and throw them into a jar, which is to be filled with brandy. Let
MILK PUNCH. 419
them remain three days. Pour off the brandy, and to each pint add \ lb. sugar. Boil, and pour over your cherries. About six weeks later the cherries will probably require an additional quantity of the brandy and sugar syrup poured over them. The jars or bottles must be kept carefully corked and tied down, and the cherries are not fit for eating till they have been kept two months.
Milk Punch.
Steep the peels (pared very thin) of six Seville oranges and six lemons in two pints of rum for twentyfour hours. Pour sixteen pints of boiHng water upon 6 lbs. of loaf sugar ; when dissolved add the juice and pulp oi thirty-two Seville oranges and twelve lemons. Next day add the peels as steeped, and eleven pints more rum and three of brandv, and stir well tocrether. Pour into it rather more than two quarts of new milk and two quarts of skimmed milk quite boiling, and cover down immediately without stirring. Let it stand till next day, and then strain through a jelly bag. If it does not run bright, a pint more boiling milk must be added, and it must be allowed to stand anothei day.
Punch.
I lb. loaf sugar ;
I cup green tea ;
3 small wine-glasses brandy ;
3 small wine-glasses rum ;
I bottle champagne ;
3 lemons.
420 ROMAN PUNCH.
This mixture may be used for jellies, for sauces diluted with water, or it may be iced and mixed with soda water as a drink.
Roman Punch.
(Ponche a la Romaine.)
3 cups lemonade ; I cup champagne ;
1 cup rum ;
2 oranges— juice.
Whip the whites of two eggs with \ lb. powdered sugar till a firm froth. Mix with the above, and ice.
'&'
Orange Gin,
Take the rind of six Seville and six large Tangerine oranges peeled very thin. Put it into a gallon of unsweetened gin ; drop twenty drops of essential oil of orange on to a lump of sugar, and put it in the gin. Let it remain four days, then strain off the gin. Make a syrup of three pounds of sugar-candy powdered, to three pints of spring water, and the juice of the twelve oranges. Clear it, and add the syrup to the gin. Let it stand four days, then bottle and cork it well.
Creme d'Orange.
Records on this page
Green Tomato PreserveBrandy CherriesMixed Cherries in BrandyMilk PunchPunchRoman PunchRoman PunchOrange GinCreme d'Orange