CHERRIES, MORELLA.— Morelia cher-
ries are sold in bottles, find are used for
making high-class puddings, sweets, etc. ,
and are much to be preferred to ordi-
nary bottled cherries. As an instance,
I will gi ve one or two methods in which
they may be turned to account. I will
mention a receipt given by the late M.
Francatelli for brown-bread pudding, or
pudding a la Gotha. “Get ready the
following ingredients : — Twelve ounces
of brown bread-crumbs, six ounces of
powdered sugar, six eggs, half a pint of
whipped cream, some grated lemon-
rind. a little cinnamon-powder, one
pound of Morelia cherries, and a little
salt— the latter barely a pinch✪ Brown-Bread Pudding (Pudding a la Gotha). Mix
the bread-crumbs by stirring in the
yolks of the eggs and the whipped cream,
the lemon, cinnamon, and salt all together
in a large basin. Then add the whipped
whites of the six eggs, and set this aside.
Next butter a plain mould and strew it
with brown bread-crumbs. The bread-
crumbs should be somewhat dry. Then
spread a large spoonful of the prepara-
tion on the bottom of the mould, and
arrange on it a layer of cherries, with
the stones left in. Cover this with some
of the bread-crumbs, and place, more
Morelia cherries upon it, and so on until
themouldis filled. Thepuddingmustnow
be placed on a baking sheet, and placed
in the oven, which should be moderately
heated , to be baked for about half an hour.
When done turn it out of the mould on
to a dish. Four a puree of cherry sauce
round the base, and serve.” In Saxony
it is customary to eat this kind of pud-
ding as a cake when cold. In such a
case it should be entirely covered with
sifted sugar mixed with a fourth part of
cinnamon-powder. Morelia cherries can
also be used in making Kendal pudding,
instead of brandy cherries. For this
receipt see Brandy Cherries.
CHERRIES, CRYSTALLISED. — Crys-
; tallised cherries are a very nice form of
J crystallised fruit, and are always used
| with other crystallised fruits in making
dishes for dessert. Being small they are
j admirably adapted to fill in crevices,
j and their pretty bright colour is very
j useful in helping to set off the dish,
j In arranging crystallised fruits for des-
; sert on the dish, it is always best to
j build up the fruit in pyramid form, and
j as much as possible to have the green
round the base. The green may consist
I of preserved greengages, or still better,
preserved green almonds.
CHERRIES, DRIED. — Dried cherries
are perhaps among the most useful of all
j fruits for the purpose of ornamenting
| sweets. I have already called attention
i to the uses to which they may be put in
| ornamenting turned apricots (see Apri-
! cots in Syrup), and tinned peaches (see
Peaches in Syrup). Being of good co-
lour and easily moulded into any shape,
i they are largely used, especially on the
j Continent, in decorating all kinds of
cakes and sweets. They possess a very
rich and delicious flavour, and the chief
difference between wedding-cake and
rich plum oake is, that preserved
cherries are used in making the former
as a substitute for sultana raisins. They
are also used in making cabinet pudding
in ornamenting the outside. In making
cabinet pudding a plain, round, common
pudding basin is really far better than
an ornamental mould. First, the shape
of the basin allows the pudding to bo
turned out without breaking.
Page 48 · 1 recipe record on this page
Presented as published in 1880. 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
CHERRIES, MORELLA.— Morelia cherries are sold in bottles, and are used for making high-class puddings, sweets, etc. , and are much to be preferred to ordinary bottled cherries. As an instance, I will gi ve one or two methods in which they may be turned to account. I will mention a receipt given by the late M. Francatelli for brown-bread pudding, or pudding a la Gotha. “Get ready the following ingredients : — Twelve ounces of brown bread-crumbs, six ounces of powdered sugar, six eggs, half a pint of whipped cream, some grated lemonrind. a little cinnamon-powder, one pound of Morelia cherries, and a little salt— the latter barely a pinch. Mix the bread-crumbs by stirring in the yolks of the eggs and the whipped cream, the lemon, cinnamon, and salt all together in a large basin. Then add the whipped whites of the six eggs, and set this aside. Next butter a plain mould and strew it with brown bread-crumbs. The breadcrumbs should be somewhat dry. Then spread a large spoonful of the preparation on the bottom of the mould, and arrange on it a layer of cherries, with the stones left in. Cover this with some of the bread-crumbs, and place more Morelia cherries upon it, and so on until the mould is filled. Thepuddingmustnow be placed on a baking sheet, and placed in the oven, which should be moderately heated, to be baked for about half an hour.When done turn it out of the mould on to a dish. Pour a puree of cherry sauce round the base, and serve."” In Saxony it is customary to eat this kind of pud-
ding as a cake when cold. In such a case it should be entirely covered with sifted sugar mixed with a fourth part of cinnamon-powder. Morelia cherries can also be used in making Kendal pudding, instead of brandy cherries. For this receipt see Brandy Cherries.
CHERRIES, CRYSTALLISED. — Crys- ; tallised cherries are a very nice form of J crystallised fruit, and are always used | with other crystallised fruits in making dishes for dessert. Being small they are j admirably adapted to fill in crevices, j and their pretty bright colour is very j useful in helping to set off the dish, j In arranging crystallised fruits for des- ; sert on the dish, it is always best to j build up the fruit in pyramid form, and j as much as possible to have the green round the base. The green may consist I of preserved greengages, or still better, preserved green almonds.
CHERRIES, DRIED. — Dried cherries are perhaps among the most useful of all j fruits for the purpose of ornamenting | sweets. I have already called attention i to the uses to which they may be put in | ornamenting turned apricots (see Apri- ! cots in Syrup), and tinned peaches (see Peaches in Syrup). Being of good colour and easily moulded into any shape, i they are largely used, especially on the j Continent, in decorating all kinds of cakes and sweets. They possess a very rich and delicious flavour, and the chief difference between wedding-cake and rich plum oake is, that preserved cherries are used in making the former as a substitute for sultana raisins. They are also used in making cabinet pudding in ornamenting the outside. In making cabinet pudding a plain, round, common pudding basin is really far better than an ornamental mould. First, the shape of the basin allows the pudding to bo turned out without breaking.
Records on this page
Brown-Bread Pudding (Pudding a la Gotha)