Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two gallons of brandy
- three quarts of wild cherries
- three pints of the juice of the black-berry
- three pounds of the best loaf sugar
- one pint of good brandy
- one ounce of cinnamon
- two pounds of almonds
- one quart of milk
- a quart of water
- a small piece of cinnamon
- four gallons
- ginger
- cloves
Directions
Gather and pick the berries. To every quart of the berries add a quart of water ; after they have been mashed in a clean tub, let them lie three days, stirring it very often. Then strain it; sweeten to your taste ; put the juice in a kettle, and boil it an hour and twenty minutes, with a little ginger and cloves ; then put it in a cask, and when cold, if you have four gallons, stir in a tea-cup full of yeast: after it has fermented, add a little brandy.
WILD-CHERRY BRANDY. To two gallons of brandy, add three quarts of wild cherries ; mash a pint of them, and break the stone. In two weeks they will be fit for use.
BLACK-BERRY CORDIAL. Take three pints of the juice of the black-berry, three pounds of the best loaf sugar, one pint of good brandy, one ounce of cinnamon and cloves, each: boil half an hour, and skim it well. This is very good for children.
ROSE BRANDY. Fill a jar with rose leaves ; pour over some good French brandy ; let it stand twenty-four hours ; take out the leaves, and add fresh ones. Do this till the brandy is sufficiently strong with the roses. The jar must be kept covered : when done, bottle it.
130 FAMILY RECEIPT BOOK.
ORGEAT. Blancli two pounds of almonds ; pound them in a marble mortar, adding a little rose water to keep them from oiling. Then boil one quart of milk with a small piece of cinnamon, and when cold, put in the al- monds: let it boil for ten minutes, then strain, and when cold, bottle it.