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Raspberry Brandy
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Filter again before use to avoid sediment.
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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 306. The excerpt below is the record exactly as published.
RASPBERRY BRANDY. Carefully hull and pick over a quart of fine raspberries, bruise them, put them in a jar or wide bottle, and pour over them two quarts of good brandy ; close the jar air-tight, and let the berries remain in the brandy for two weeks. Then put half a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.