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Classic
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page 453
64. Curacao. 2 quarts of brandy, 3 1/2 ounces of orange peel, 7 ounces of light
brown rock candy. Put the peel into water so that the white part can easily be
taken from the yellow rind, cut the peel into small pieces and put into jugs
with the brandy. Cork tightly and set near a warm oven for 2 weeks, or in the
cellar for 3 weeks, shaking daily. Then take out the peel, break the rock candy
into small pieces, add to the liquor and fill into bottles. Shake daily and when
the sugar is dissolved filter the brandy through blotting paper.
65. Quince Cordial. 1 quart of quince juice, 10 1/2 ounce of bitter almonds, and
2/3 ounce of coriander. Wipe hte quinces with a cloth, grate and set in the
cellar for 24 hours. Then press through a woolen cloth, boil the sugar until
clear and then cook on a moderate fire with the juice of the quinces for 1/4
hour, let it cool somewhat and pour in some brandy without any water. For each 1
quart of liquor add 1/2 ounce of bitter almonds, and 2/3 ounce of coriander,
whole, pour into clean bottles or jugs, set in a warm place, turning fre qently.
Then filter through blotting paper, put into clean dry bottles and cork tightly.
66. Cherry Cordial. 1 quart of brandy, 11 ounces of sugar, 1 pound of sweet and
1 pound of black cherries pounded together, 1 cupful of black currants and a
little cinnamon. Fill into bottles and set aside for 24 hours.
67. Raspberry Cordial. 1 quart of brandy, a little cinnamon, 1/2 pound of sugar
and 1 cupful of raspberries.
68. Black Currant Cordial. Is made the same as in the above receipt, taking 8
ounces of sugar.
69. Vanilla Cordial. Take a few vanilla beans and let them stand in a bottle of
brandy for a fortnight, then add 1/2 pound of sugar and color the cordial with
the juice of black cherries.
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