Cherry Bounce
From Original White House Cookbook, 1887
Serves 20
A common way of making cherry bounce is to put wild cherries and whisky together in a jug and use the liquor as wanted.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 299. The excerpt below is the record exactly as published.
CHERRY BOUNCE. To ONE gallon of wild cherries add enough good whisky to cover the fruit. Let soak two or three weeks and then drain off the liquor. Mash the cherries without breaking the stones and strain through a jelly-bag ; add this liquor to that already drained off. Make a syrup with a gill of water and a pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.