Strawberry Cordial
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
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 Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); 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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Ingredients
- One gallon apple brandy
- four quarts strawberries
- four quarts more of berries
- one pound of sugar
- one pint water
- one pint syrup
- one quart cordial
- one egg
Method
- One gallon apple brandy, four quarts strawberries.
- After standing twenty-four hours, press them through a cotton bag, and add four quarts more of berries.
- After twenty-four hours more, repeat this process.
- To every quart of the cordial add one pound of sugar, or sweeten it with a syrup made as follows: two pounds sugar, one pint water, white of one egg whipped a little--all boiled together.
- When cold, add one pint syrup to one quart cordial.--Mrs.
- C.
- F.
- C.