Cherry Cream Ice. — (1) Carefully remove all the stones from
about 21b. of ripe Cherries, put them into a saucepan with
1 teacupful of water, and boil to a pulp. Bub this through a
fine sieve into a basin, mix in 8oz. of powdered loaf sugar, a
little cochineal colouring, and lastly 2 breakfast-cupfuls of
cream✪ Cherry Cream Ice. When thoroughly incorporated, turn the mixture into
the freezer, and put it into a mould packed in ice ; turn it out
when set, and serve.
(2) Take the stalks from Jib. of ripe red Cherries, put them
into a mortar and pound them, stones and all. Then add to
them the juice of one lemon, J pint of syrup, mix this together,
and add and stir in by degrees 1 pint of cream. Strain all this
through a sieve, put it in a freezer till thoroughly set, and serve
in glasses.
Cherries 'with Crohtons. — (1) Take Jib. of Cherries, remove
the stalks and stones, place them in a sugar-boiler with a little
sugar and 1 wineglassful of wine, and let this boil gently for a
few minutes. Then with a skimmer take out the Cherries and
put them in a basin ; take out a little of the liquid and add a
little lemon-zest (grated peel) and 2 handfuls of powdered
caster sugar. Boil this up quickly to reduce it to the required
consistency, put in the Cherries, and let it bubble up once
more only ; then pour them out into a deep dish. Cut eight or
ten slices of household bread about Jin. in thickness, cut them
into an oval shape with a biscuit-cutter, and with the point of
a knife make an incision all round near the edge. Put them
into a frying-pan with butter, and fry to a nice colour on both
sides ; then drain and scoop out the inside contained by the cut
ring, fill the hollow with 1 table-spoonful of almond paste✪ Cherries with Crohtons,
smooth the surface, dust over a little powdered sugar, and glaze
the sugar with a red-hot shovel or salamander. Place the crusts
on the top of the Cherries in the dish, and serve.
(2) Turkish. — Take 21b. of fine raw Cherries, remove the
stalks and stones, and put them into a preserving-pan with
1 Jib. of finely-powdered preserving sugar. Toss in the pan
over a slow fire until the sugar is melted, then put on
a quick fire for two minutes in order to boil the Cherries ;
when done, turn them out at once into a basin. Let them
remain for two hours, pour the syrup back again into
the pan, and reduce it to one-third its original bulk, when
it should be rather thick ; then pour it over the Cherries.
Now take a loaf of household bread and cut off some
slices about Jin. in thickness ; with a biscuit-cutter cut out
some croutons of a round shape, put them in a saute-pan
close together, and fry them in a little clarified butter ;
turn them over so as to do both sides, and when they are
of a nice colour pour in some of the warm syrup from the
Cherries to half their height. Put them on the fire again,
and boil until all the syrup is absorbed in the bread. Put
the Cherries on a dish and arrange the crusts round them.
Page 280 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cherry Cream Ice. — (1) Carefully remove all the stones from about 21b. of ripe Cherries, put them into a saucepan with 1 teacupful of water, and boil to a pulp. Bub this through a fine sieve into a basin, mix in 8oz. of powdered loaf sugar, a little cochineal colouring, and lastly 2 breakfast-cupfuls of cream. When thoroughly incorporated, turn the mixture into the freezer, and put it into a mould packed in ice ; turn it out when set, and serve.
(2) Take the stalks from Jib. of ripe red Cherries, put them into a mortar and pound them, stones and all. Then add to them the juice of one lemon, J pint of syrup, mix this together, and add and stir in by degrees 1 pint of cream. Strain all this through a sieve, put it in a freezer till thoroughly set, and serve in glasses.
Cherries with Croutons. — (1) Take Jib. of Cherries, remove the stalks and stones, place them in a sugar-boiler with a little sugar and 1 wineglassful of wine, and let this boil gently for a few minutes. Then with a skimmer take out the Cherries and put them in a basin ; take out a little of the liquid and add a little lemon-zest (grated peel) and 2 handfuls of powdered caster sugar. Boil this up quickly to reduce it to the required consistency, put in the Cherries, and let it bubble up once more only ; then pour them out into a deep dish. Cut eight or ten slices of household bread about Jin. in thickness, cut them into an oval shape with a biscuit-cutter, and with the point of a knife make an incision all round near the edge. Put them into a frying-pan with butter, and fry to a nice colour on both sides ; then drain and scoop out the inside contained by the cut ring, fill the hollow with 1 table-spoonful of almond paste, smooth the surface, dust over a little powdered sugar, and glaze the sugar with a red-hot shovel or salamander. Place the crusts on the top of the Cherries in the dish, and serve.
(2) Turkish. — Take 21b. of fine raw Cherries, remove the stalks and stones, and put them into a preserving-pan with 1 Jib. of finely-powdered preserving sugar. Toss in the pan over a slow fire until the sugar is melted, then put on a quick fire for two minutes in order to boil the Cherries ; when done, turn them out at once into a basin. Let them remain for two hours, pour the syrup back again into the pan, and reduce it to one-third its original bulk, when it should be rather thick ; then pour it over the Cherries. Now take a loaf of household bread and cut off some slices about Jin. in thickness ; with a biscuit-cutter cut out some croutons of a round shape, put them in a saute-pan close together, and fry them in a little clarified butter ; turn them over so as to do both sides, and when they are of a nice colour pour in some of the warm syrup from the Cherries to half their height. Put them on the fire again, and boil until all the syrup is absorbed in the bread. Put the Cherries on a dish and arrange the crusts round them.
Records on this page
Cherry Cream IceCherries with Crohtons