1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC,

74

Apple Brandy.

Take 2 lbs. of sour cooking apples and 1 quince ;

peel and

shred with a silver knife. Put this into a jar containing 3 lbs. of white refined lump sugar and 1 gallon of pale brandy. Shake well for the first few days. Let it lie for one month. Then strain, filter, bottle, and seal. From this — Jersey apple toddy ; apple brandy ; and honey nectars, are made.