Raspberry Cordial
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
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: preserving or pickling. Check current food-safety guidance before following this.
Also printed in: Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs, by Wright, Helen S. (Helen Saunders) (1909).
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 4 ingredients
- a quart of raspberry-juice
- a pint of cherry-juice
- two pounds of loaf-sugar
- two quarts of French brandy
Method
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- Take a quart of raspberry-juice, and half a pint of cherry-juice, the fruit having been squeezed in a linen bag after the cherries have been stoned.
- Mix the juices together, and dissolve in them two pounds of loaf-sugar.
- Then add two quarts of French brandy;
- put it into a jug, and let it rest five weeks.
- Afterwards strain it, and bottle it for use.
Plating
Cookware for this recipe
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Sieve
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Measuring jug