FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Dishes & Beverages Of The Old South
Martha McCulloch-Williams (1913)
GRANDMOTHER'S CHERRY BOUNCE:
Rinse a clean, empty whiskey barrel well with cold water, drain, and fill with very ripe Morello cherries, mixed with black wild cherries.
One gallon wild cherries to five of Morellos is about the proper proportion.
Strew scantly through the cherries, blade mace, whole cloves, allspice, a very little bruised ginger, and grated nutmeg.
Add to a full barrel of fruit twenty pounds of sugar--or in the proportion of half a pound to the gallon of fruit.
Cover the fruit an inch deep with good corn whiskey, the older and milder the better.
Leave out the bung but cover the opening with lawn.
Let stand six months undisturbed in a dry, airy place, rather warm.
Rack off into a clean barrel, let stand six months longer, then bottle or put in demijohns.
This improves greatly with age up to the fifth year--after that the change is unappreciable.
The complete 'Dishes & Beverages Of The Old South' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.