Mrs Beetons Jams and Preserves Revisited
To Make Cherry Brandy
Morella Cherries
Good Brandy
To every 450g (1lb) of Cherries allow:
85g (3oz) Sugar
Have some sterilised glass bottles ready, which must be perfectly dry.
Ensure that the cherries are not too ripe and are freshly gathered and cut off about half of the stalks.
Put them into the bottles, with the above ratio of sugar to every 450g (1lb) of fruit.
Sprinkle the sugar between the cherries and when the bottles are nearly full, pour in enough brandy to reach just below the rim.
A few peach, apricot kernels or blanched bitter almonds, will add much to the flavour.
Seal the bottle to ensure they are airtight and store away in a dry place.
The cherries will be fit to eat in 2 or 3 months and will remain good for years.
They are liable to shrivel and become tough if too much sugar be added to them.
Sufficient: 450g (1lb) of cherries and about 150ml (¼ pint) of brandy for a 1.1lt (2 pints) bottle.
Seasonable in August and September.
TO MAKE CHERRY BRANDY
1526. INGREDIENTS - Morella cherries, good brandy; to every lb. of cherries allow 3 oz. of pounded sugar.
Mode - Have ready some glass bottles, which must be perfectly dry. Ascertain that the cherries are not too ripe and are freshly gathered, and cut off about half of the stalks. Put them into the bottles, with the above proportion of sugar to every lb. of fruit; strew this in between the cherries, and, when the bottles are nearly full, pour in sufficient brandy to reach just below the cork. A few peach or apricot kernels will add much to their flavour, or a few blanched bitter almonds. Put corks or bungs into the bottles, tie over them a piece of bladder, and store away in a dry place. The cherries will be fit to eat in 2 or 3 months, and will remain good for years. They are liable to shrivel and become tough if too much sugar be added to them.
Average cost, 1s. to 1s. 6d. per lb.
Sufficient - 1 lb. of cherries and about 1/4 pint of brandy for a quart bottle.
Seasonable in August and September.
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