Cherry Bounce

Cherry Bounce, a liqueur made by steeping cherries and sugar in brandy, rum or whiskey, was one of the 18th century recipes enjoyed during Woodville Plantation’s recent Day with the Nevilles event.

We know that General George Washington himself was a fan of Cherry Bounce. In the years after the American Revolution and before taking on the presidency, the general embarked upon a journey looking for a westward commercial waterway. General Washington hoped to find, “a largely navigable route from the Atlantic to the Mississippi Valley through the riverbeds of the Potomac and the Ohio,” as Joel Achenbach states in his book about the venture, The Grand Idea.

General Washington began his adventure the morning of Sept. 1, 1784, well-prepared. He took with him a couple of casks of rum for trading. According to General Washington’s journal of the trip, with his own table in mind, he had also loaded up his “equipage Trunk and the Canteens” with “Madeira and Port Wine” and “Cherry Bounce.”

Thanks to Martha Washington, we actually know what that Cherry Bounce tasted like. Mrs. Washington’s memorandum book included a recipe, written on General Washington’s stationery, with the heading “To Make Excellent Cherry Bounce.”

Martha Washington’s Cherry Bounce Recipe:

“Extract the Juice of 20 pounds of well ripend Morrella Cherrys Add to this 10 quarts of Old French brandy and sweeten it with White Sugar to your taste—To 5 Gallons of this mixture add one ounce of Spice Such as Cinnamon, Cloves and Nutmegs of each an Equal quantity Slightly bruis’d and a pint and half of Cherry kernels that have been gently broken in a mortar—After the liquor has fermented let it Stand Close-Stoped for a month or Six weeks—then bottle it remembering to put a lump of Loaf Sugar into each bottle.”

Cherry Bounce wasn’t just for General Washington's journeys. As the first first lady, Mrs. Washington served Cherry Bounce in the president’s house. Abigail Adams wrote to her sister about “Mrs. W’s publick day” party on New Year’s Day, 1790, and mentions that the two delicacies of the season were “a kind of cake in fashion upon this day call’d New Year’s Cooky. This & Cherry Bounce.” Both were customary treats of the holiday.

In Edith Wharton’s 1913 novel The Custom of the Country, a temperance preacher offers a another version of the legend of young Washington’s encounter with the cherry tree, “in which the infant patriot was depicted as having cut down the tree to check the deleterious spread of cherry bounce.”

Knowing any version of this legend to be nothing more than a tall tale, the cooks at Woodville made their own version of Martha Washington’s Cherry Bounce recipe:

Take one 2lb bag of cherries (frozen or fresh pitted) and mix with one cup of water in a saucepan. Reduce the mixture over medium heat to release the flavor for about 15 minutes. Do not boil. Put the cherry mixture into a 2 quart sealable mason jar. Add 1 bottle of French brandy, rye whiskey, or bourbon. Allow to ferment in sealed container for 3 weeks to 6 months. Strain and decant into a bottle.

A bottle of Cherry Bounce was made with rye whiskey and another bottle was made with brandy. The Cherry Bounce made with brandy was the overwhelming favorite. The leftover cherries strained from the liquid are also quite tasty and go well with dessert.

Woodville Plantation to Host 18th Century Cooking Classes

Recent Press

The Almanac, a local newspaper, recently published a story about the Day With the Nevilles event. Please click on the link below to read more.

The Almanac.net

A Day With the Nevilles

On Sunday, March 7, 2010, guests were invited to Woodville Plantation to visit the Neville family and their friends as they went about their daily business. Visitors were given a glimpse of everyday life, as it occurred at Woodville Plantation in 1794.

Mr. Presley Neville, his wife Nancy and daughter Anna, spent the afternoon entertaining Mr. James O’Hara and his wife Mary. The early afternoon was spent in the parlour as the ladies worked on their sewing and the gentlemen discussed current events and business. Mr. O’Hara, a prominent shop owner in Pittsburgh, and Mr. Neville spoke of the opportunities available in providing provisions for the military as they travel westward along the Ohio River. Cherry bounce, made by the Nevilles, was served as an aperitif before dining.

At 2:00 pm, the Nevilles and O’Haras went into the dining room to enjoy a fine meal. The table was set à la française, in the French manner of serving. A roasted pheasant, caught the day prior, and roasted pork, from the plantation, were served along with freshly baked bread, boiled potatoes, peas and forced asparagus. To drink, the diners enjoyed spruce and small ales. After the meal was finished, an apple tart and a pot of chocolate were brought out, much to the delight of all.

Upon finishing these delicacies, the gentlemen excused themselves to partake in more of the cherry bounce, as the ladies retired to the parlour to discuss current fashions. Mrs. Neville once again proved her reputation as a fashionable hostess, as an enjoyable time was had by all.

One of the receipts enjoyed during the dinner was asparagus forced in French rolls, an original 18th century recipe published in Hannah Glasse’s The Art of Cookery Made Plain and Easy. Mrs. Glasse was one of the most influential cookbook authors of the 18th century. Her cookbook was first published in London in 1747.

To the left, you can see Mrs. Glasse’s original recipe for asparagus forced in French rolls. In this recipe, the word forced actually means stuffed. Mrs. Glasse believed that all things green should have crispness and that “over-boiling took away the sweetness and the beauty” of vegetables. As a result, the asparagus are only lightly simmered, not over cooked. Below is a modern adaptation of the recipe, as prepared by the cooks at Woodville.

Asparagus Forced in French Rolls

30 fresh, thin asparagus spears
4 Tbsp butter
6 small French rolls
6 egg yolks, beaten
1 pint light cream
½ tsp ground nutmeg
Salt to taste

Take 6 small French rolls and cut off the top crusts. Remove the inside bread from each roll. In each of the 6 top crusts, carefully make 3 holes. Melt he 4 Tbsp of butter in a frying pan and brown the rolls on all sides.

Meanwhile, rinse the asparagus and trim the stalks. Cover and simmer in salted water for 7-9 minutes, or until asparagus is tender but not overdone. Remove from heat and drain. Cut the tops of 18 asparagus spears (about 3” in length) and put aside. Take the remainder of those spears, plus the others that you cooked, and cut into fine pieces.

In a saucepan, combine the cream, egg yolks, nutmeg and salt and stir over medium heat until the mixtures thickens and comes to just a boil. Add the cut up asparagus and stir well. Remove saucepan from heat.

Fill the center of each roll with the asparagus mixture. Put the top crusts back on the French rolls. Using the asparagus tops that you put aside, place 1 asparagus spear in each of the 3 holes on the top crusts. The asparagus should look like it’s growing from the top.

Legion Drill Day - Sunday, March 21, 2010

Spend a Day With the Nevilles this Sunday

2010 Programs at Woodville Plantation

Step back in time at Woodville Plantation, the home of John and Presley Neville, Western Pennsylvania’s link to the late 18th century. Explore the lives of Pittsburgh’s wealthiest citizens during the period of 1780 to 1820, the Era of the New Republic.

Woodville Plantation is open for guided tours every Sunday throughout the year, from 1 pm to 4 pm. Admission is $5 for adults, $3 for children age 6 through 12 and free for children under age 6. The grounds are open for free self-guided tours Wednesday through Saturday throughout the year, from 10 am to 6pm. Special tours can be arranged for groups of 20 or more by contacting the site. Please visit www.WoodvillePlantation.org or call (412) 221-0348 for additional information.

Throughout 2010, Woodville Plantation will present a series of hands-on educational programs called Cookery Made Plain and Easy. Guests will have a unique opportunity to join our interpreters in the original Woodville kitchen to learn preparation, cooking and food presentation methods of the late 18th century. Using Hannah Glasse’s 1796 cookbook and other period resources, students will participate with the site’s interpretive cooking staff to prepare tasty dishes such as pork pies, forced cabbages, lemon creams and carrot puffs. The cost for each class is $15. Interested participants are asked to pre-pay and register by mail. Registration fees are non-refundable. Please call (412) 221-0348 to pre-register or if you have any questions.

March 7 - A Day With the Nevilles
Visit the Neville family and their friends as they go about their daily business. Guests will experience everyday life, as it occurred at Woodville Plantation in 1794. Observe the “Neville Connection” as they enjoy games, sewing and dining at the period-correct hour of 2 pm. Special hours for this event are from 1 pm to 5pm.

March 21 - Legion Drill Day
Join the soldiers of Wayne’s Fourth Sub-Legion, the first army of the United States, as they practice the drills of Baron Von Steuben from 1794. Events of the day include tactical demonstrations, musket firing, marching and ceremonial drills. Weather permitting.

April 4 - Easter Sunday: Site is Closed

April 11 - Cookery Made Plain and Easy: Lemon Creams
Join the cooks at Woodville Plantation for a unique class. Participants will prepare an 18th century “receipt” in the original kitchen. This special opportunity will allow students to prepare dishes using historic preparation methods, period correct ingredients and reproduction cookware. Class will be held from 1 pm to 5 pm and is limited to 4 students. Cost for the class is $15. Pre-registration is required.

May 1 and 2 - Wayne’s Fourth Sub-Legion Encampment
Meet soldiers of the Fourth Sub-Legion of the United states, the men who defended Neville’s Bower Hill house during the Whiskey Rebellion. Soldiers will drill, fire muskets and discuss general camp life in Anthony Wayne’s army of 1794. Special hours for this event are Saturday, May 1, from 5pm to 8pm and Sunday, May 2, from noon to 5pm. Special admission price for the encampment and house tour is $3 per person.

May 23 - Laundry Demonstration
Join Woodville Plantation’s laundress as she presents the unique and interesting practices required for washing and ironing the clothing and linens at a late 18th century plantation, including some very unusual methods of removing stains.

June 6 - Cookery Made Plain and Easy: Forced Cabbage
Join cooks at Woodville Plantation for a unique class. Participants will prepare an 18th century “receipt” in the original kitchen. This special opportunity will allow students to prepare dishes using historic preparation methods, period correct ingredients and reproduction cookware. Class will be held from 1 pm to 5 pm and is limited to 4 students. Cost for the class is $15. Pre-registration is required.

June 13 - Spinning and Knitting Demonstration
Join the wool spinster to learn how wool was sheared, spun into thread and then knitted into the many items needed for warmth in the cold winter months.

Whiskey Rebellion Weekend
July 17 - Walking Lecture: The Events of July 1794
Woodville Plantation and the Scott Conservancy team up to present a unique walking lecture titled The Events of 1794. Join the soldiers of Wayne’s Fourth Sub-Legion as they return to Bower Hill to discuss and re-create the fateful events of the Whiskey Rebellion, as they occurred in July of 1794. This unique event will begin at 3 pm at the PA State Historical Marker on Bower Hill (near Kane Regional Center) and end at Whiskey Point (near Old St. Luke’s Church). The walk covers approximately 1-1/2 miles along the newly restored trails of the Bower Hill. Topics covered include the Battle of Bower Hill, the soldiers that participated in the battle and the Whiskey Rebellion. The walk is free to the public. Following the walk, visitors are invited to join the soldiers as they make camp at Woodville Plantation. The camp and Woodville Plantation will be open to the public on Saturday evening from 5 pm to 8 pm. Admission for this special opening is $3 per person.

July 18 - Whiskey Rebellion Day
Join the troops of the Fourth Sub-Legion of the United States as they make camp at Woodville Plantation. Experience camp life and participate with the soldiers as they march and drill. Visitors will learn about 18th century cooking techniques as the Woodville cooks prepare dinner for the encamped troops. Special hours for the event will be from noon to 5 pm, with a special admission price of $3 per person.

August 1 - Games of the New Republic: Stool Ball Competition
Visitors are invited to participate in a fun and interesting game of stool ball, the forerunner of modern baseball. Both the gentry and working classes enjoyed stool ball during the 18th century, including President Washington and his troops during the War for Independence.

August 29 - Harvest Day
Join the gardeners of Woodville Plantation as they harvest heirloom vegetables grown at the site throughout the summer. Meet the head gardener and learn about 18th century crops, growing techniques and tools.

September 12 - Legion Drill Day
Join the soldiers of Wayne’s Fourth Sub-Legion, the first army of the United States, as they practice the drills of Baron Von Steuben from 1794. Events of the day include tactical demonstrations, musket firing, marching and ceremonial drills. Weather permitting.

October 3 - Cookery Made Plain and Easy: Carrot Puffs
Join cooks at Woodville Plantation for a unique class. Participants will prepare an 18th century “receipt” in the original kitchen. This special opportunity will allow students to prepare dishes using historic preparation methods, period correct ingredients and reproduction cookware. Class will be held from 1 pm to 5 pm and is limited to 4 students. Cost for the class is $15. Pre-registration is required.

November 6 and 7 - Wayne’s Fourth Sub Legion Encampment
Meet soldiers of the Fourth Sub-Legion of the United States, the men who defended Neville’s Bower Hill house during the Whiskey Rebellion. Soldiers will drill, fire muskets and discuss general camp life in Anthony Wayne’s army of 1794. Special hours for this event are Saturday, November 6, from 5pm to 8pm and Sunday, November 7, from noon to 5 pm. Special admission price for the encampment and house tour is $3 per person.

November 21 - Holidays at the House
Come celebrate the holidays in a “different light” with candlelight tours of Woodville Plantation. Learn how 18th century holiday customs such as Twelfth Night, Boxing Day and the firing of Christmas guns differ from our modern-day celebrations. Included will be a magnificent display of the “full table” feast celebrated during Twelfth Night. Candlelight tours are conducted from noon to 8 pm.

December 5 - Cookery Made Plain and Easy: Cheshire Pork Pie
Join the cooks at Woodville Plantation for a unique class. Participants will prepare an 18th century “receipt” in the original kitchen. This special opportunity will allow students to prepare dishes using historic preparation methods, period correct ingredients and reproduction cookware. Class will be held from 1 pm to 5 pm and is limited to 4 students. Cost for the class is $15. Pre-registration is required.

Woodville Plantation will be closed from December 13, 2010,
through January 8, 2011.

Woodville will re-open for the 2011 season on Sunday, January 9, 2011.