Cherry Cordial
From The encyclopædia of practical cookery, 1890
Serves 4
This cordial keeps well in a cool place.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 279. The excerpt below is the record exactly as published.
Cherry Cordial. — (1) Extract the juice from ripe Morello Cherries by taking out the stones and pressing ; strain it through a cloth, sweeten to taste, and when perfectly clear boil it up. Put 1 teacupful of brandy in each bottle, and cork and seal tightly. This cordial will keep all the summer in a cool place. It is very nice and refreshing with iced water. (2) To 1 pint of Cherry-juice add lib. of caster sugar, and stir together until the sugar is dissolved ; then add 1 pint of good brandy
Cook this with the app: pantry check, scaling, and the assistant.