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Cordial Cherry Water

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)







Nine pounds of the best red cherries, nine pints of claret, eight ounces

of cinnamon, three ounces of nutmegs; bruise your spice, stone your

cherries, and steep them in the wine; then add to them half a handful of

rosemary, half a handful of balm, and one quarter of a handful of sweet

marjoram. Let them steep in an earthen pot twenty-four hours, and, as

you put them into the alembic to distil them, bruise them with your

hands; make a gentle fire under them, and distil by slow degrees. You

may mix the waters at your pleasure when you have drawn them all.

Sweeten it with loaf sugar; then strain it into another glass vessel,

and stop it close that the spirits may not escape.











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