Cherry Bounce
From The encyclopædia of practical cookery, 1890
Serves 30
This is a grand cordial if made with good ingredients.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 276. The excerpt below is the record exactly as published.
Cherry Bounce. — (1) To 2jgalls. of Cherry-juice add lgall. of strong syrup. Into jgall. of proof spirit put 2 drachms of oil of bitter almonds, 1 drachm of oil of cloves, and the same of oil of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.