Makaschino
From Catherine Owen's new cook book .., 1885
This recipe creates a cherry-flavored liqueur.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 49. The excerpt below is the record exactly as published.
syrup of two pounds of sugar into one pint of water, well boiled ; strain the 90 Culture and Cooking, brandy into it, leaving it coyered close another day. Kub up in a mortar one drachm of potash, with a teaspoonful of the liqueurs ; when well blended, put this into the liqueur, and in the same way pound and add a drachm of alum, shake well, and in an hour or two filter through thin muslin. Eeady for use in a week or two. M AKASCHiisro . — Bruise slightly a dozen cherry kernels, put them in a deep jar with the outer rind of three or- anges and two lemons, coyer with two quarts of gin
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Cook this with the app: pantry check, scaling, and the assistant.