Friday, July 31, 2009

Heritage recipe: Cherry Bounce

Often used as ice cream or cake topping, this recipe for Cherry Bounce appeared in the 1933 publication of Eliza Leslie's, Seventy-five Receipts for Pastry, Cake, and Sweetmeats.

Cherry Bounce

Take a peck of morella cherries, and a peck of black hearts. Stone the morellas and crack the stones. Put all the cherries and the cracked stones into a demi-john, with three pounds loaf sugar slightly pounded or beaten. Pour in two gallons of double rectified whiskey. Cork the demi-john, and in six months the cherry bounce will be fit to pour off and bottle for use but the older it is, the better.

4 comments:

Kimba said...

Is it completely sad that I'm not entirely convinced that this was written in English? You know, given that I don't know what half the words in this recipe mean.

I'll ask my mother-in-law. She'll know.

You really need to link up one of your recipes for DIY Day next week! Those double-blueberry muffins sound divine. That's a pretty serious DIY, in my opinion. :)

Kimba

Carey said...

Cherry Bounce? With a name like that, in spite of the 3 pounds(!)of sugar, I'll have to give this one a try. . . as soon as I find out how much a "peck" is. I was raised with the "Peter Piper picked a peck of pickled peppers" tongue twister, but I never knew the measurement of a peck. Must be a basket of some sort.

Laura [What I Like] said...

OK I can't entirely understand this, but I think I may have just made something quite similar...brandied cherries?

The Desperate Cook said...

This sounds really good. Would make a great cordial. The muffins look great as well, I am saving the recipe for later use.