Raspberry Cordial

Ingredients

• 3 pints of juice
• 1 pint of white brandy
• 2^ pounds of granulated sugar

Method

1. 1

   Take ripe raspberries, bruise and squeeze out the juice.

2. 2

   Put in a demijohn, cork tight and let it stand for 2 weeks.

3. 3

   Strain through a muslin bag and dissolve in it 2.5 pounds of granulated sugar to each gallon of juice.

4. 4

   Bottle and cork.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 186. The excerpt below is the record exactly as published.

Raspberry Cordial. Take ripe raspberries and pick them over carefully, bruise and squeeze out the juice. To 3 pints of juice add 1 pint of white brandy. Put in a demijohn, cork tight and let it stand for 2 weeks. Strain through a muslin bag and dissolve in it 2^ pounds of gran- 308 KENTUCKY RECEIPT BOOK. Tilated sugar to each gallpn of juice. Bottle and cork. Strawberry cordial can be made by the same recipe. Never boil delicate fruit for cordial, as it injures the flavor. Blackberry Wine. To 1 quart of mashed berries put 1 quart of water, set aside until next day, then strain, and to each gallon of juice add 3 pounds of sugar. Remove all scum, then rack oflf and put in jugs. . Koumiss. Fill champagne bottles % full of fresh sweet milk ; to each bot- tle add 1 tablespoon of fresh brewer's yeast and 1 tablespoon syrup made from granulated sugar and water boiled together. Shake the bottles, then add more milk and shake again. Cork, place bottles upright in a cool place for 2^^ days, then turn them on the side and they are ready for use. It is important to keep in a cool place to prevent souring. Use a champagne tap to draw koumiss &om the bottle. It is excellent for ill or debilitated persons. Hop Beer. Take 1 handful of hops and boil 1 hour, add 1 pint of molasses and enough water to make 2 gallons. When milk is warm add 1 cake of yeast. Let it stand all night, skim and pour it ofE from the yeast carefully ; put in 1 tablespoon of wintergreen and bottle. Raspberry Vinegar. Take the berries partially pressed that have been used for rasp- berry syrup, cover with clear cold vinegar, put in a covered crock until next morning, keep in cellar or other cool place. Press out very dry and to 1 pint of juice put % pint granulated sugar, boil- to a syrup, then strain through cheesecloth, bottle and cork at once. Use this syrup with glass of water, according to taste. Add crushed ice when serving. Cherry Bounce. Take 4 pounds of sour cherries and the same quantity of sweet cherries. Put them in a wooden bowl and crush with a mallet, being sure to break all the seed. Put into a deep jar and add 2^ pounds of granulated sugar

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