Cerises Deguisees
From Cookery for every household, 1914
Serves 6
Coat cherries only a few hours before serving to prevent fondant from softening.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 961. The excerpt below is the record exactly as published.
Cerises deguisees are brandy cherries, well drained, coated with fondant, and then served in little paper cases. They make a very pretty dessert sweet, and they are not difficult to prepare. Choose cherries that have a little piece of stalk attached to them. Drain them from their liquid about an hour before they are to be coated, place them on a piece of muslin on the top of a sieve, and let them dry exposed to the air. Then prepare some coating fondant as directed on page 598, flavour it with kirsch, or any other flavouring pre- ferr
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.