1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

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tlirough by degrees. It may be racked into other bottles a week after, and then it will be perfectly fine. RASPBERRY BRANDY, NO. 3 Scald the fruit in a stone jar set in a kettle of water, or on a hot hearth. When the juice will run freely, strain it without pressing. To every quart of juice allow one pound of loaf sugar. Boil it up and skim when quite clear pour out, and when cold add an equal quantity of brandy. Shake them well together and bottle.

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