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Cherry Bounce
From Kentucky receipt book, 1903
Serves 20
It is ready for use in 6 months.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 186. The excerpt below is the record exactly as published.
Cherry Bounce. Take 4 pounds of sour cherries and the same quantity of sweet cherries. Put them in a wooden bowl and crush with a mallet, being sure to break all the seed. Put into a deep jar and add 2^ pounds of granulated sugar, then cover with 1 gallon of good whisl^
Cook this with the app: pantry check, scaling, and the assistant.