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Brandied Cherries and Other Fruits
From The home cook book, 1905
Serves 4
Other fruits may be brandied by this receipt.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
669Calories
0 gProtein
169 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein0 g
Carbohydrates169 g
Fiber0 g
Sugars170 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.9 mg
Potassium5.9 mg
Calcium8.8 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol2.1 g
Water241 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 195. The excerpt below is the record exactly as published.
BRANDIED CHERRIES AND OTHER FRUITS Have perfectly ripe, but not over-ripe, sound, sweet cherries. Keep their stems by cutting them short, or carefully free the fruit wholly from stems. Drop the cherries, a few at a time, in a boiling syrup made of a pint of water and half a pound of sugar. When they have boiled three to five minutes, lift out and lay them on plates. Allow to cool and to dry as they cool. They should be perfect in form. Make a second syrup twice as sweet as the first; that is, use a pound of sugar to a pint of water. After the syrup boils clear, set it aside to cool. Carefully pack the cherries in glass jars. To the cooled second syrup add its same liquid measure of the best brandy
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