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Hawthorn Cordial

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. When the hawthorn is in full bloom, pick a basketful of the blooms.
  2. Take them home, and put the white petals into a large glass bottle, taking care that you put in no leaves or stalks.
  3. When the bottle is filled to the top do not press it down, but pour in gently as much good French Brandy as it will hold.
  4. Cork and let it stand for three months, then you can strain it off.
  5. This is good as a cordial, and if you find it too strong, add water, or sweeten it with sugar.