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Brandied Cherries
From The Hotel St. Francis cook book, 1919
Serves 20
Presented as published in 1919. 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
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 134. The excerpt below is the record exactly as published.
Brandied cherries. Select some fine Queen Anne cherries and cut off about half of the stem with scissors. Arrange the cherries in glass jars or bottles. Melt two and one-half pounds of granulated cane sugar with a very little water, being very careful not to let it scorch. Remove from the fire and add half a vanilla bean, then add slowly one gallon of brandy
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