Cherries in Brandy for Desserts

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
sealing
Instructions (9)
  1. On a dry day gather the largest ripe morella cherries, and be careful they are not bruised.
  2. Cut off the stalk half way.
  3. Prick each cherry with a needle four times.
  4. Put them into glasses.
  5. Add strong best brandy enough to cover them.
  6. Sweeten with clarified sugar.
  7. Tie over them a bladder washed and wiped dry.
  8. Place some white leather over that, bound tight.
  9. Turn the glasses bottom upwards.
Original Text
Cherries in Brandy for Desserts. On a dry day gather the largest ripe morella cherries, and be careful they are not bruised; then cut off the stalk half way, prick each cherry with a needle four times, put them into glasses, add strong best brandy enough to cover them, and sweeten with clarified sugar. Tie over them a bladder washed and wiped dry, some white leather over that bound tight, and turn the glasses bottom upwards. [207] N. B. Grapes or apricots may be done in the same manner.
Notes
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