Maraschino
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.
Maraschino. — Stone seven pounds of Morelia cherries saving all the juice, and adding to them the kernels of their stones, then crush it all in a marble mortar, and lay this pulp into a large jar with about three pounds of wild cherry leaves, or failing these the same quantity of peach leaves, a quarter of a pound of red rose leaves, loz. fresh orange blossoms, and loz. white jessamine flowers (these leaves and flowers should all be first lightly bruised in the mortar), and six pounds best loaf sugar, pour over it all five quarts of pure white spirit
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