Cherry-Brandy

Name: Cherry-Brandy
Yield: 6 servings
Ingredients: some wride-necked bottles with the small cherries called in the markets brandy-blacks; sufficient sifted sugar to fill up more than half of the remaining space; as much good French brandy as will cover the fruit

From Modern cookery, in all its branches, 1884

Serves 6

The liqueur poured from the cherries will be excellent.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 501. The excerpt below is the record exactly as published.

CHERRY-BRANDY. ( Tappington Everard Receipt .) Fill to about two-thirds of their depth, some wride-necked bottles with the small cherries called in the markets brandy-blacks ; pour in 580 MODERN COOKER'?. [chap. XXIX. sufficient sifted sugar to till up more than half of the remaining space* and then as much good French brandy as will cover the fruit

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