English Brandy
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat, a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 6 ingredients
- one pound of sweet spirit of nitre
- one pound of cassia buds ground
- one pound of bitter almond meal
- two ounces of sliced orris root
- one gallon of the best wine vinegar
- one gallon of foreign brandy
Method
- English or British brandy may be made in smaller quantities, according to the following proportions.
- To sixty gallons of clear rectified spirits, put one pound of sweet spirit of nitre, one pound of cassia buds ground, one pound of bitter almond meal, (the cassia and almond meal to be mixed together before they are put to the spirits) two ounces of sliced orris root, and about thirty or forty prune stones pounded.
- Shake the whole well together, two or three times a day, for three days or more.
- Let them settle, then pour in one gallon of the best wine vinegar;
- and add to every four gallons, one gallon of foreign brandy.
Plating
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