Kirschenwasser

Ingredients

• the required quantity of ripe cherries
• 1 pint of water
• about 3 gills of brandy

Method

1. 1

   Put the required quantity of ripe cherries into a large mortar and pound them, with their kernels, to a pulp; to every quart of the pulp add 1 pint of water, and about 3 gills of brandy.

2. 2

   Mix well, and let it ferment for a fortnight.

3. 3

   Squeeze it through a wine-press into a still, draw off the pure spirit, and distil again to rectify it.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 193. The excerpt below is the record exactly as published.

KIRSCHENWASSER, KIRSCHWASSER, or KIRSCH.— This valuable liqueur is made from cherries, crushed with their stones and kernels, and fermented. It is manufactured largely in Germany, Switzerland, the Yosges, Baden, and the East of France; but the best comes from the Black Forest, and is nearly colourless. In Algeria, a kind of Kirsch is prepared from the Japanese medlar; but in the northern part of Haute-Saone the cherry is extensively cultivated for the sole purpose of making Kirschenwasser. Fougerolles is especially famous for it, whilst Luxeuil and Yaldajot owe their reputation to the industry. Kirschenwasser is made from almost any kind of cherries, wild or cultivated, but the girotte, morello, or black cherry are chiefly employed in making the best qualities. It is used extensively by Continental cooks, and, being comparatively inexpensive, should find culinary favour in this country for its delicate flavour. It can be made as follows : Put the required quantity of ripe cherries into a large mortar and pound them, with their kernels, to a pulp ; to every quart of the pulp add 1 pint of water, and about 3 gills of brandy

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