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The Jewish Manual: BRANDIED CHERRIES

Skilled Chefs

The Jewish Manual: Preserving and Bottling

BRANDIED CHERRIES.

Put into a large wide mouthed bottle very ripe black cherries, add to them two pounds of loaf sugar, a quart of brandy, and a few cloves, then bruise a few more cherries, and simmer with sugar, strain and add the juice to the cherries in the bottle, cork closely, and keep in a warm dry place.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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