Cups and their customs.

  • Porter Henry M.D. of Peterborough.
Date:
1863
Catalogue details

Licence: Public Domain Mark

Credit: Cups and their customs. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    tiuely powdered sugar-candy as the liquid will dissolve (about a pound to each bottle): it should be fre- quently shaken for a month. If the rind of the shad- dock can be procured, a third part of it, mixed with the orange, will impart a peculiar aromatic and very deli- cious flavour to the cordial. Gin, rum, or whisky may be substituted for brandy in this recipe, but not with an equally good efiect. Recipe for Cherry Brandy. To each wine-bottle of brandy add a pound of Mo- rello cherries (not too ripe), and half a pint of the ex- pressed juice of the small black cherry called ^^Brandy- blacks.” Let this stand for a week, and then add half a pound of powdered lump sugar and a quarter of a pound of powdered sugar-candy, with half an ounce of blanched bitter almonds. The longer it is kept, the better it will become. Where the juice of the black cherry cannot be obtained, syrup of mulberries will be found an excellent substitute. Recipe for Brandy Bitters. To each gallon of brandy add sliced gentian-root seven ounces, dried orange-peel five ounces, seeds of cardamoms two ounces, bruised cinnamon one ounce, cloves half an ounce, and a small quantity of cochineal to colour it. Many other ingredients may be added which complicate the flavour, but none is more whole- some and palatable than the above compound. D