Morella Cherry Brandy
From Cassell's dictionary of cookery, 1892
Serves 10
Distribute sugar evenly among cherries.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 938. The excerpt below is the record exactly as published.
Morella Cherry Brandy. — Select fine ripe fruit gathered on a dry day ; cut off the stalks to within an inch, and put them at once into wide-necked quart bottles. Allow to every pound of fruit four ounces of white sugar- candy or loaf sugar, and a pint of the best brandy. Some cherry or peach kernels
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