Vanderhum (Old Dutch recipe)

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Yield
1.0 quart of brandy
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
for the infusion
for the syrup
to add to the brandy
base liquid
for clearing (optional, at the Cape)
Instructions (9)
  1. For every quart of good brandy, combine bruised cinnamon, four or five cloves, finely pared Tangerine orange rind, and a grate of nutmeg.
  2. Mix all these well together and let them infuse for a month to extract all the flavour possible.
  3. Boil some clear, brown crystallised (cane) sugar to a thick rich syrup, using 1/2 lb. of sugar to the quart of brandy.
  4. Add a pint of this syrup and a wineglassful of best rum to each quart of brandy.
  5. Let it all stand together for three weeks.
  6. Strain off carefully, filtering it if necessary, and bottle.
  7. The brandy and rum used for this must be of really good quality, especially the rum, as this mellows the whole.
  8. Some people use sugar-candy instead of the sugar, but this is a matter of taste.
  9. At the Cape, where this liqueur is made in large quantities, it is put into a cask after the syrup is added, a stiffly-whisked white of egg being laid in lightly at the top for each gallon of liqueur, to clear it, and at the end of three weeks it is bottled off.
Original Text
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 (nartje-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 syrup (putting ½lb. of sugar to the quart of brandy); add a pint of this syrup and a wineglassful of best rum to each quart of brandy, &c., and let it all stand together for three weeks; then strain off carefully, filtering it if necessary, and bottle. The brandy and rum used for this must be of really good quality, especially the rum, as this mellows the whole. Some people use sugar-candy instead of the sugar, but this is a matter of taste. At the Cape, where this liqueur is made in large quantities, it is put into a cask after the syrup is added, a stiffly-whisked white of egg being laid in lightly at the top for each gallon of liqueur, to clear it, and at the end of three weeks it is bottled off.
Notes
—