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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 31
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put it over the fire till it be quite thick, then put it into a bowl to cool, and put it in your glasses. Rose Water Gather your red Roses when they are dry and full blown; pick off the leaves, and to every peck put a quart of water. Then put them into a cold Still, and make a slow fire under it for the the slower you distill it, the better it will be. Then Bottle it and in two or three days you may cork it. Black Cherry Brandy Stone eight pounds of black Cherries, and put on them a Gallon of the best Brandy. Bruise the Stones in a mortar, and then put them into your Brandy. Cover them up close, and let them stand a month or six weeks, Then pour it clear from the Sediments and bottle it. Morollo Cherries managed in this manner make a fine rich Cordial.
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put it over the fire till it be quite thick, then put it into a bowl to cool, and put it in your glasses. Rose Water Gather your red Roses when they are dry and full blown; pick off the leaves, and to every peck put a quart of water. Then put them into a cold Still, and make a slow fire under it for the the slower you distill it, the better it will be. Then Bottle it and in two or three days you may cork it. Black Cherry Brandy Stone eight pounds of black Cherries, and put on them a Gallon of the best Brandy. Bruise the Stones in a mortar, and then put them into your Brandy. Cover them up close, and let them stand a month or six weeks, Then pour it clear from the Sediments and bottle it. Morollo Cherries managed in this manner make a fine rich Cordial.
Szathmary Culinary Manuscripts and Cookbooks
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