Maraschino

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Stone seven pounds of Morella cherries saving all the juice, and adding to them the kernels of their stones.
  2. Crush it all in a marble mortar.
  3. Lay this pulp into a large jar with about three pounds of wild cherry leaves, or failing these the same quantity of peach leaves, a quarter of a pound of red rose leaves, 1oz. fresh orange blossoms, and 1oz. white jessamine flowers (these leaves and flowers should all be first lightly bruised in the mortar).
  4. Add six pounds best loaf sugar.
  5. Pour over it all five quarts of pure white spirit.
  6. Let it infuse for a month.
  7. Filter and bottle off.
Original Text
Maraschino.—Stone seven pounds of Morella cherries saving all the juice, and adding to them the kernels of their stones, then crush it all in a marble mortar, and lay this pulp into a large jar with about three pounds of wild cherry leaves, or failing these the same quantity of peach leaves, a quarter of a pound of red rose leaves, 1oz. fresh orange blossoms, and 1oz. white jessamine flowers (these leaves and flowers should all be first lightly bruised in the mortar), and six pounds best loaf sugar, pour over it all five quarts of pure white spirit and let it infuse for a month, then filter and bottle off.
Notes
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