Buttered Cherries (Cerises au Beurre)
From Modern cookery, in all its branches, 1884
Serves 4
Black-heart cherries can be used instead of Kentish.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 430. The excerpt below is the record exactly as published.
BUTTERED CHERRIES. (CERISES AU BEURRE.) Cut four ounces of the crumb of a stale loaf into dice, and fry them a light brown in an ounce and a half of fresh butter ; take them up, pour the butter from the pan, and put in another ounce and a half ; to this add a pound of Kentish cherries without their stalks, and when they are quite warmed through, strew in amongst them four ounces of sugar, and keep the whole well turned over a moderate fire ; pour in gradually half a pint of hot water
Cook this with the app: pantry check, scaling, and the assistant.