Vanderhum
From The "Queen" cookery books: Pickles and Preserves, 1902
Use good quality brandy and rum.
Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.
Vanderhum (Old Dutch recipe). — For every quart of good brandy allow a good dessertspoonful of bruised (not ground) cinnamon, four or five cloves, two tablespoonfuls of finely pared Tangerine orange rind (nartj e-rind) and a grate of nutmeg. Mix all these well together and let them infuse for a month to extract all the flavour possible, then boil some clear, brown crystallised (cane) sugar to a thick rich 70 PICKLES AND PRESERVES. syrup (putting |lb. of sugar to the quart of brandy) ; add a pint of this syrup and a wineglassful of best rum
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