Cherry Bounce or Wild Cherry Rum
From Fruit recipes, 1907
Serves 20
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 39. The excerpt below is the record exactly as published.
CHERRY BOUNCE OR WILD CHERRY RUM On four pounds of wild cherries, mashed with the pits broken and bruised, pour five quarts of rum. Let stand in stone jar or crock two weeks, stirring daily. Then press the fruit well, add five and one-fourth quarts of water in which have been dissolved two and one-half pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.