Lemon Brandy

Three quarts of brandy being put into an earthen jar that is fitted with a cover, a pound and three-quarters of fine loaf sugar, the thin parings of six lemons, and the juice of twelve, are to be added; one quart of boiling milk is to be poured over the mixture, which must be stirred daily for eight days; it is then to be run through a jelly-bag and bottled.

Lemon Brandy

Put the peel of two lemons into a bottle of brandy, let it stand for four and twenty hours, then strain it; boil two ounces of loaf sugar in a quarter of a pint of water; then skim, and let it stand till cold; when cold, mix it with the brandy.


Line a mould with jar-raisins stoned, or dried cherries, then lay thin slices of French roll; next put a layer of ratafias or macaroons, then the fruit, rolls, and cakes, in succession, until the mould be full, pouring in at times, two glasses of brandy. Beat four eggs, yolks and whites separately, put to them a pint of milk or cream, lightly sweetened, half a nutmeg, and the rind of half a lemon grated. Pour it into the mould, and when the solid has imbibed it all, flour a cloth, tie it tight over, and boil an hour; keep the mould the right side upwards.

Andaye Brandy

An ounce of bruised aniseed, an ounce of bruised coriander seed, two ounces of powdered Florence iris, the zestes of two oranges; put them with three quarts of distilled brandy into the alembic bain-marie; dissolve two pounds and a half of sugar in two pints and a half of clear river water, add them to the distilled liqueur, pass the whole through a strainer, and put into bottles.

How To Prepare Fruit For Brandy

Take the proposed quantity of fruit, gathered before they are perfectly ripe; dry them carefully, prick and put them into cold water; when all in, set the vessel over a moderate fire, keeping the water, however, constantly nearly boiling, until the fruit will give to the touch; then throw7 them, with great care, into cold water again; drain away this water, and add fresh; change the water twice more within a quarter of an hour, after which, drain them for the last time, and put them in bottles; if any of the fruit is the least broken or bruised, it must be put aside, as it would spoil the rest. In the meanwhile, take a proper quantity of sugar (as a pound and a half for twenty-five peaches),' clarify and boil it to la nappe; measure, and put double its quantity of good brandy; mix and pour them into a glazed pan; let them stand awhile, and then pour the mixture on the fruit.