Cherry Brandy (another way)
From Cassell's dictionary of cookery, 1892
Serves 10
Probable cost of cherries, 3d. to 6d. per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 348. The excerpt below is the record exactly as published.
Cherry Brandy (another way). — Choose sound, fresh jMorella cherries, wipe them, and cut oft' the stalks to within half an inch, prick inch of their stalks. Boil sufficient French vinegar to cover them, and boil one pound of sugar and a few grains of cayenne with every quart of vinegar. When cold, add a few drops of cochineal
Cook this with the app: pantry check, scaling, and the assistant.