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Classic
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page 147
CORDIALS, WINES, VINEGAR, PICKLES.
Peach Cordial.
Put a gallon of peach brandy into a wide-mouthed vessel, and five pounds of fine
flavored peaches, cut from the stone; boil five pints of water with two pounds
of loaf-sugar and a pound of peaches, till it is a clear and rich syrup; pour
this boiling hot on the brandy and stir it well; put in two dozen peach kernels,
blanched and pounded, and a little mace; let it stand three weeks covered
tight--at the end of which time, bottle it for use. It is a nice seasoning for
cake.
Quince Cordial.
Grate the quinces and strain them; to every quart of juice, put a pound of
loaf-sugar and a pint of spirits; boil, strain and bottle it.
Cherry Cordial.
Mash and strain the cherries, boil the juice, and to a gallon, put two pounds of
sugar, and half a pint of spirits; the sugar should be boiled in it; skim and
strain; when cold, bottle it.
Lemon Brandy.
Have a bottle three-quarters full of brandy; when you use lemons for other
purposes, pare off the yellow skin very thin, cut it small and drop it in the
bottle, till you get it full. Be careful not to put in any of the tough white
part, as that will give it a bitter taste; cork the bottle and keep it to season
cakes and puddings.
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