Cherries a l'Allemande

Ingredients

• two pounds of Morella cherries
• two cloves
• a fragment of cinnamon
• a little grated nutmeg
• a small sprig of tarragon
• one quart of vinegar
• one-half pound of brown sugar

Method

1. 1

   Put cherries in a bottle, add cloves, cinnamon, nutmeg, and tarragon.

2. 2

   Pour over vinegar boiled with brown sugar and cooled.

3. 3

   Cork the bottle and leave to macerate for a fortnight.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 226. The excerpt below is the record exactly as published.

Cherries a I'Allemande. Take two pounds of Morella cherries, put them in a bottle, as in the case of cherry brandy, and add thereto two cloves, a fragment of cinnamon, a little grated nutmeg, and a small sprig of tarragon. Pour over the cherries one quart of vinegar, boiled with one-half pound of brown sugar

Cook this with the app: pantry check, scaling, and the assistant.