Cherry Brandy

Ingredients

• To 3 pints of Cherries
• allow lqt. of good brandy
• Add lib. of white sugar
• drop in a clove as each quarter of the bottle is filled

Method

1. 1

   Stone half of the cherries and prick the rest.

2. 2

   Layer them in a jar with sugar and cover with brandy.

3. 3

   Let it stand for a month.

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 Brandy. — (1) Francatelli was accustomed to make this cordial as follows : Take the fruit, cut off the stalks to about jin. in length, and put it into glass jars. When the jars are full, take equal proportions of cold 28deg. syrup and brandy and fill up the bottles ; cork, tie down tightly with bladder, and put in a cool place to keep. . (2) Take 31b. of Morello Cherries ; stone half, and prick the rest. Put them into a jar, adding the kernels of half the stones slightly bruised. Add lib. of white sugar, cover with brandy, and let it stand for a month. (3) Well wipe the Cherries — Morello are best — see that they have no blemishes, not even the slightest scratch or spot, and cut the stalks to half their length. To 3 pints of Cherries allow lqt. of good brandy or rectified spirit of wine, stack the Cherries in bottles, and pour the spirit over them. Keep in a warm place for the first fortnight or three weeks. Sometimes sugar and spices are added, but they are not necessary if the Cherries are ripe. (4) Take 161b. of black Cherries and mash them in a mortar with their stones ; add 5galls. of 95 per cent, alcohol. Let the fruit macerate for fourteen days, and then add 101b. of caster sugar dissolved in 3|galls. of water. Filter for use. (5) Carefully pick over the desired amount of Cherries (the Morello variety being by far the best), and see that ripe, sound fruit only is used. Cut off the stalks with scissors to about .jin. from the fruit ; do not pull them off or cut the fruit, or the shape and general appearance will be spoiled. Prick the Cherries here and there with a needle. Then stow them layer upon layer in wide-mouthed bottles up to the shoulder, sifting caster sugar over each layer, and drop in a clove as each quarter of the bottle is filled

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