Quince Brandy

Ingredients

• 2 quarts of quince juice
• 4 quarts of Cognac brandy
• 2.5 pounds of white sugar
• 12 ounces bitter almonds (bruised)
• 1 pound of coriander seed
• 3 ounces of cloves

Method

1. 1

   Select fine quinces.

2. 2

   Combine quince juice, Cognac, sugar, almonds, coriander, and cloves.

3. 3

   Let stand for at least 48 hours, then strain and bottle.

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 21. The excerpt below is the record exactly as published.

quince brandy is given. Mr. Davis is the son of the late Captain Elias Davis and the great-great-grandson of William Boone, who came from England and settled at Reading, Pennsylvania. From here he emigrated to Maryland and founded the little village of Boonesborough. He was of the family of Daniel Boone, the Kentucky pioneer, who came to Maryland, and, finding it so thickly settled, and being full of adventure, he emigrated to North Carolina, and later he went to Ken- tucky. A number of the families from this section of Maryland emigrated to Kentucky and helped to open up the wilds of that grand old Blue Grass State. Among these pioneers were the Shelbys, one of whom became a gov- ernor of that State : and the Hart family, into which Henry Clay married. William Boone and his wife Susannah 88 Boonesborough Boone are buried in the old graveyard in Boonesborough, and lying near them in the old churchyard, is their daughter, upon whose tomb we read the quaint inscription: " Charlotte Boone Proprietress of Boone's Borough." The Boone family were of staunch old Quaker stock. AN OLD QUAKER TOAST " Here's to thee and thy folks, May they love me and my folks As much as me and my folks Love thee and thy folks. For there never were folks Since folks were folks That loved folks As well as me and my folks Love thee and thy folks." QUINCE BRANDY Select fine, large and perfect quinces. To make i^ gallons of the brandy take 2 quarts of quince juice, 4 quarts of Cognac brandy, 2.\ pounds of white sugar, 12 ounces bitter al- monds (bruised), 1 pound of coriander seed, 3 ounces of cloves

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