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Raspberry Brandy

From A Treatise of Domestic Medicine to Which is Added a Practical System of Domestic Cookery (1824).

Source and licence

From A Treatise of Domestic Medicine to Which is Added a Practical System of Domestic Cookery (1824), printed page 99, digitised by the Internet Archive: https://archive.org/details/DKC0051

Read the original http://creativecommons.org/publicdomain/mark/1.0/

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.

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

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Ingredients

Method

  1. Pick fine dry fruit, put into a stone jar, and the jar into a kettle of water, or on a hot hearth, till the juice will run ;
  2. strain, and to every pint add half a pound of sugar, give one boil, and skim it ;
  3. when cold, put equal quantities of juice and brandy, shake well, and bottle.
  4. Some people prefer it stronger of the brandy.
  5. Punch .
  6. — take two large fresh lemons with rough skins, quite ripe, and some large lumps of double refined sugar.
  7. Rub the sugar over the lemons till it has absorbed all the yellow part of the skins.
  8. Then put into the bowl these lumps, and as much more as the juice of the lemons may be supposed to require : for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, and therefore this must be determined by the taste.
  9. Then squeeze the lemon-juice upon the sugar : and with a bruiser press the sugar and the juice particularly well together, for a great deal of the richness and fine flavour of the punch depends on this rubbing and mixing process being thoroughly performed.
  10. Then mix this up very well with boiling water (soft water is best) till the whole is rather cool.
  11. When this mixture (which is now called the sherbet) is to your taste, take brandy and rum in equal quantities, and put them to it, mixing the whole well together again.
  12. The quantity of liquor must be according to your taste : two good lemons are generally enough to make four quarts of punch, including a quart of liquor with half a pound of sugar ;
  13. but this depends much on taste, and on the strength of the spirit.
  14. As the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in.
  15. Some strain the lemon before they put it to the sugar, which is improper ;
  16. as when the pulp and sugar are well mixed together, it adds much to the richness of the punch.
  17. A little calf’s foot jelly improves it.