Four-fruit Liquor

Ingredients

• one pound of raspberries
• one pound of black-currants
• one pound and a half of strawberries
• one pound and a half of Morella cherries
• six ounces of loaf sugar
• half a pint of water
• half the cherry kernels, slightly bruised

Method

1. 1

   Put fruits in a jar, cover, and simmer in boiling water for half an hour.

2. 2

   Pass through a jelly-bag without squeezing.

3. 3

   Measure juice and add sugar dissolved in water.

4. 4

   Add cherry kernels, cover, and let stand for 24 hours.

5. 5

   Stir in equal quantity of brandy, pass through jelly-bag again, and bottle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 533. The excerpt below is the record exactly as published.

Four-fruit Liquor (a pleasant drink for summer). — Take one pound of raspberries, one pound of black-currants, one pound and a half of strawberries, and one pound and a half of :Morella cherries. Put them into a deep jar, and cover them closely. Place the jar in a saucepan, half filled with boiling water, and simmer very gently for half an hour. Take the pan from the fire, and pass its contents through a jelly-bag, being ver}- careful not to squeeze the fruit ; indeed, if a little of the juice be left in it, it may be used for common tarts. Measure the juice, and put it into a deep jar, and for every quart add six ounces of loaf sugar which has been dissolved in half a pint of water. Add half the cherry kernels, slightly bruised

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