Cherry-Brandy

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Total: 2880 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Fill wide-necked bottles to about two-thirds of their depth with the brandy-blacks.
  2. Pour in sifted sugar to fill up more than half of the remaining space.
  3. Add good French brandy to cover the fruit and reach the necks of the bottles.
  4. Cork the bottles securely.
  5. Let the bottles stand for two months before opening.
Original Text
CHERRY-BRANDY. (Tappington Everard Receipt.) Fill to about two-thirds of their depth, some wide-necked bottles with the small cherries called in the markets brandy-blacks; pour in 580sufficient sifted sugar to fill up more than half of the remaining space, and then as much good French brandy as will cover the fruit, and reach to the necks of the bottles. Cork them securely, and let them stand for two months before they are opened: the liqueur poured from the cherries will be excellent, and the fruit itself very good. The morella cherry-brandy of the preceding chapter would often be preferred to this.
Notes
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