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Raspberry Whisky
From Cassell's dictionary of cookery, 1892
Serves 20
The sweet taste will be lost after twelve months, resulting in a beautifully rich flavor.
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 1487. The excerpt below is the record exactly as published.
Raspberry Whisky.— Take nine quarts of ripe red raspberries, and pick them nicely; boil them twenty minutes with four pounds and a half of the best loaf sugar, skimming fre- quently ; strain the liquor thi-ough a fine sieve, and mix it with a gallon of genuine old whisky and a quarter of a pint of strained lemon- juice. Pour it into a clean stone jar upon one ounce of cloves, a quarter of an ounce of cinnamon, two nutmegs sliced, and two ounces of sugar- candy broken smal
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