Cherry Bounce
From How we cook in Tennessee .., 1906
Serves 20
Recipe for cherry bounce.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 146. The excerpt below is the record exactly as published.
Cherry Bounce. — Take Morilla cherries; put them into a jar and cover with a good whiskey, and let stand three weeks ; then drain off all the liquor; thoroughly mash the cherries, but do not crush the stones; strain this through a bag and add it to the liquor. To every gallon of this add syrup made of two pounds sugar and half pint water
Cook this with the app: pantry check, scaling, and the assistant.