Name: Raspberry Cordial
Ingredients: a pound of loaf-sugar; a quart of double-rectified whiskey

Raspberry Cordial

Ingredients

a pound of loaf-sugar
a quart of double-rectified whiskey

Directions

Prepare the juice

To each quart of raspberries allow a pound of loaf-sugar.
Mash the raspberries and strew the sugar over them, having first pounded it slightly, or cracked it with the rolling-pin.
Let the raspberries and sugar set till next day, keeping them well covered.
Put them in a thin linen bag and squeeze out the juice with your hands.

Make the cordial

To every pint of juice allow a quart of double-rectified whiskey.
Cork it well, and set it away for use.
It will be ready in a few days.

By Eliza Leslie. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Raspberries (in the method): Provide the main flavour and the juice that forms the base of the cordial.
Loaf-sugar: Sweetens the juice and draws moisture out of the raspberries as it sits.
Double-rectified whiskey: Acts as the spirit base that preserves the juice and carries its flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.