A historical beverage from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). You will find this brandy useful for many purposes. Only use the thin yellow outside of lemon peels, not the thick part. Pound peach and plum stone kernels slightly before adding to brandy.
Preserved exactly as written in the original source
When you use lemons for punch or lemonade, do not throw away the peels but cut them in small pieces—the thin yellow outside (the thick part is not good)
Put the cut peels in a glass jar or bottle of brandy
In the same way keep for use the kernels of peach and plum stones, pounding them slightly before you put them into the brandy
Modern guidance to help you succeed with this vintage recipe
The essential oils in lemon zest (primarily limonene) are fat-soluble, making alcohol an ideal extraction medium that pulls out aromatic compounds while leaving behind bitter pith compounds. The kernels from stone fruits contain benzaldehyde, which contributes almond-like aromatics that complement the citrus notes. Bruising the kernels before infusion breaks cell walls, releasing more aromatic oils into the brandy through increased surface area contact.
This is an ongoing infusion project rather than a traditional make-ahead recipe. The brandy will develop flavor within 2 weeks but improves with age. Continue adding peels and kernels over time as you use citrus and stone fruits. The infusion can be maintained indefinitely as long as the jar remains sealed and stored properly.
Store the infusion jar in a cool, dark place away from direct sunlight and heat sources. The alcohol acts as a preservative, so the infused brandy will keep indefinitely. Once strained, decant into clean bottles and store at room temperature for up to several years. Use the finished lemon brandy in cooking, baking, or cocktails within 2-3 years for optimal flavor.
AI-generated tips from Chef Cecil's culinary database
This is an ongoing infusion project rather than a traditional make-ahead recipe. The brandy will develop flavor within 2 weeks but improves with age. Continue adding peels and kernels over time as you use citrus and stone fruits. The infusion can be maintained indefinitely as long as the jar remains sealed and stored properly.
Store the infusion jar in a cool, dark place away from direct sunlight and heat sources. The alcohol acts as a preservative, so the infused brandy will keep indefinitely. Once strained, decant into clean bottles and store at room temperature for up to several years. Use the finished lemon brandy in cooking, baking, or cocktails within 2-3 years for optimal flavor.
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