Maraschino

Definition and stakes

John Ashton,  Drinks of the World

“ Zara, in Dalmatia, is the principal place of production of Maraschino.
Cassis [94] (or Cacis) is a sort of ratafia made with the fruit of the cassis, the vulgar French name of a species of gooseberry with black berries.
Noyau, or Crème de Noyau, derived from the French word for a kernel, is commonly prepared from white brandy, bitter almonds or amygdalin, sugar candy, mace, and nutmeg. Its distinctive flavour comes from the amygdalin, or the kernels of peaches, plums, cherries, apricots, and other fruit.
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Source: Gutenberg

S. T. Rorer,  Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs

“ BISCUIT TORTONI 1 quart of cream 1/2 pound of sugar 1 gill of maraschino 2 tablespoonfuls of sherry 1 teaspoonful of vanilla Yolks of six eggs
Put half the cream in a double boiler over the fire. Beat the sugar and yolks together until very, very light, add them to the hot cream and stir over the fire until the mixture begins to thicken. Take from the fire, and, when very cold, add the vanilla, maraschino and sherry, and freeze. When frozen, stir in the remaining cream, whipped to a stiff froth. Fill individual dishes or paper cases, stand at once in the freezing kettle or ice cave
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Source: Gutenberg

Portrait of Mary Ronald Mary Ronald,  The Century Cook Book

“ Maraschino has the flavor of bitter cherry, curaçao of orange-peel, noyau of peach-kernels or nuts. They cost about $1.50 per bottle, holding nearly a quart, and last so long a time that the expense of using them is really not greater, if as much, as for vanilla, which costs twenty-five cents for two ounces.
Wines. Kirsch, rum, and sherry are also much used in high-class cooking, and, like the liqueurs, need not be excluded from use on the score of temperance. The slight flavor they impart to cooked dishes does not suggest the drink or create a taste for liquors.
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Source: Gutenberg

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