Cherry Brandy

Ingredients

• crushed hill cherries
• white sugar
• as much rum, brandy, or whisky as the bottles will hold
• two bruised bitter almonds
• 32 units of loaf-sugar

Method

1. 1

   Half fill some bottles with crushed hill cherries, then fill up to the neck with white sugar.

2. 2

   Pour in as much rum, brandy, or whisky as the bottles will hold.

3. 3

   Stand for a month.

4. 4

   Then strain and filter till clear.

5. 5

   Allow them to macerate for a fortnight with two bruised bitter almonds in each bottle.

6. 6

   Strain, add 32 units of loaf-sugar.

7. 7

   Put a few of the cherries into clean bottles, fill up with the strained liqueur, and cork.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 237. The excerpt below is the record exactly as published.

Cherry Brandy.— Half fill some bottles with crushed hill cherries, and then fill up to the neck with white sugar. No. 1. Pour in as much rum, brandy, or whisky as the bottles will hold. Stand for a month. Then strain and filter till clear. Or six bottles of brandy and six of cherries, each cherry pricked with needles. 339 34° The Complete Indian Allow them to macerate for a fortnight with two bruised bitter almonds in each bottle. Strain^ add 32 units of loaf-sugar

Cook this with the app: pantry check, scaling, and the assistant.