Cerises Monte Carlo
From A second Dudley book of cookery and other recipes, 1914
Serve with iced or whipped cream.
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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 83. The excerpt below is the record exactly as published.
CERISES MONTE CARLO IT1AKE two pounds of fresh cherries and stone them. Put into a saucepan half a pound of loaf sugar and a wineglassful of water. Set the saucepan on the fire and, when the sugar is melted, add the cherries and let them boil gently for a few minutes. Whilst they are boiling, mix a dessert- spoonful of arrowroot in a little cold water until it is quite smooth ; then add this to the cherries, shaking the saucepan well, and taking care that the sugar and the arrowroot blend completely. Place the mixture in small silver or earthenware cups (which should be first heated) or in a large 265 THE DUDLEY RECIPES china or silver souffld dish. At the last moment a liqueur glass of Kirschwasser
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