Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 20. One of the earliest known cookbooks by an African American author.
Put into a brass kettle with two quarts water
Cook well
Drain through a sieve, and then through a bag
Add two and a half lbs sugar to a gallon juice
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Boil for twenty minutes
When cold, add one quart brandy to one gallon juice
Bottle and cork