Morella Wine

Ingredients

• 60 lbs. of Morelia cherries
• 6 gallons of sherry wine
• 5 lbs. of fine sugar
• 4 gallons of warm water
• 1 oz. of nutmeg
• 1 oz. of cinnamon
• 1 oz. of mace
• z quart of French brandy

Method

1. 1

   Free cherries from stalks and bruise them to break the stones.

2. 2

   Press out the juice and mix with sherry wine, fine sugar, and warm water.

3. 3

   Powder nutmeg, cinnamon, and mace, and hang in small bags in the casks.

4. 4

   Bung and in a few weeks, it will be a deliciously flavored wine.

5. 5

   Add 2 quarts of French brandy.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 331. The excerpt below is the record exactly as published.

MORELLA WINE. — Free from the stalks 60 lbs. of Morelia cher- ries, and bruise them, so that the stones shall be broken. Press out the juice, and mix with 6 gallons of sherry wine, 5 lbs. of fine sugar, and 4 gallons of warm water. Powder 1 oz. each of nutmeg, cinnamon, and mace, hang them separately in small bags in the casks containing the mixture. Bung, and in a few weeks it will be a delici- ously flavoured wine. Add z quart of French brandy

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