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.


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. :)


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.