Vanderhum
From Hilda's "where is it?" of recipes, 1891
If made in small quantities, the brandy and spices can be put in jars well corked.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 44. The excerpt below is the record exactly as published.
one cup of syrup to two of the spiced brandy, stir well till quite mixed. Add one wineglass of best rum to every bottle of Vanderhum. The rum mellows the mixture. Put all back into a cask, and clarify with the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.