Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | 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 quarts of brandy
- three pints of clarified sugar
- a quart of french brandy
- a pint of clarified sugar
- a piece of allum
- a quart of brandy
- three places
- four lemons
- half preserved
Directions
_Cherries in Brandy._
PUT your cherries into jars, and to a quart of French brandy, allow half a pint of clarified sugar: mix your sugar and brandy, cover the cherries with it, let them stand a month, then fill the jars again, and cover them up for use.
N.B. The morello cherries are the most proper, and you may infuse rasberries, or mulberries, in the same manner.
_Apricots in Brandy._
TAKE a pan and half, fill it with pump water, put in a little clarified sugar; then put in your apricots, and scald them till tender; put them into cold water with a piece of allum in it; let them lay in that state for two hours till quite cold; put them in jars, and cover them with white French brandy: to two quarts of brandy, allow three pints of clarified sugar.
_Peaches in Brandy._
WIPE the down off your peaches, prick them with a small knife in three places, scald them in some water, with the juice of three or four lemons in it; then take them out, put them in jars, and cover them with white brandy: to two quarts of brandy, put three pints of clarified sugar.
_Mogul Plums in Brandy._
TAKE your mogul plums when they are half preserved, drain them dry, put them in jars and cover them with brandy. To a quart of brandy, allow half a pint of clarified sugar.
_Green Gages in Brandy._
These are prepared in the same manner as any green plum.
_Pears in Brandy._
SCALD your pears tender, with some lemon juice in the water: put them into cold water and pare the rind off; lay them in allum and water all night, to keep them white; then drain and put them into jars: to a quart of brandy, allow a pint of clarified sugar.
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