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Imitation of the Swiss Kirschwasser

From The cook and housewife's manual (1847).

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A historical recipe

The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

Ingredients 1 ingredient

  1. five pints of water

Method

  1. Take geans and cherries — morellos are best.
  2. Bruise them and pound the kernels.
  3. For every twenty pints of fruit when bruised add five pints of water and two of brandy or flavourless whisky.
  4. Ferment for a fortnight.
  5. Strain off the liquor and put the sediment in a press, as it contains much of the strength of the fruit and kernels.
  6. Pass the liquor through the still twice or thrice till strong enough.

Plating

Cookware for this recipe

  • Whisk
  • Mortar and pestle
  • Sieve
Source public domain per archive.org metadata; unverified
Credit

From The cook and housewife's manual (1847), printed page 433, digitised by the Internet Archive: https://archive.org/details/cookandhousewif03johngoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.