Fine Brandy Shrub
A historical recipe from Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909).
A historical recipe
Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909). Project Gutenberg eBook #75708.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909). Digitised by Project Gutenberg, eBook #75708 (https://www.gutenberg.org/ebooks/75708). 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.
Ingredients
- one ounce of citric acid
- one pint of porter
- one and one-half pints of raisin wine
- one gill of orange-flower water
- one gallon of good brandy
- two and one-quarter quarts of water
Method
- Take one ounce of citric acid, one pint of porter, one and one-half pints of raisin wine, one gill of orange-flower water, one gallon of good brandy, two and one-quarter quarts of water.
- First, dissolve the citric acid in the water, then add to it the brandy;
- next, mix the raisin wine, porter, and orange-flower water together;
- and lastly, mix the whole, and in a week or ten days it will be ready for drinking and of a very mellow flavor.
Plating
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