Sangaree (Strong)

Ingredients

• a pint and a half of cherry brandy
• a quarter of a pint of lime-juice
• three pints of madeira wine
• three quarts of French brandy
• three-quarters of a pound of preserved guavas sliced
• two ounces each of candied citron and lemon sliced
• two ounces of preserved ginger sliced
• half an ounce of cinnamon
• half an ounce of cloves beaten fine
• one ounce of nutmeg
• one ounce of Jamaica pepper
• two ounces of pistachio nuts blanched and beaten
• half an ounce of bitter almonds blanched and beaten
• three-quarters of an ounce of gum arabic
• three-quarters of an ounce of gum dragon dissolved

Method

1. 1

   Combine all ingredients in a stone jar.

2. 2

   Beat almonds and nuts to a paste with orange-flower water.

3. 3

   Mix madeira, lime-juice, and sugar, then pour into the jar.

4. 4

   Cork and seal, infuse in hot water for a day, shake after twelve hours, and keep warm for six weeks.

5. 5

   Strain and filter until bright, then bottle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1706. The excerpt below is the record exactly as published.

Sangaree, Strong. — The following re- cipe for "The Admiral's Strong Sangaree" is given by Mr. James Robinson. Put into a stone jar a pint and a half of cherry brandy, a quarter of a pint of lime-juice, three pints of madeii-a wine, three quarts of French brandy, three-quarters of a pound of preserved guavas sliced, two ounces each of candied citron and lemon sliced, two ounces of preserved ginger sliced, half an ounce each of cinnamon and cloves beaten fine, one ounce each of nutmeg and Jamaica pepper, two ounces of pistachio nuts blanched and beaten, half an ounce of bitter almonds blanched and beaten, three- quarters of an ounce each of gum arabi

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