Cherries Alexandra
From The Dudley book of cookery and household recipes, 1909
Cherries should be French and stoned.
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 50. The excerpt below is the record exactly as published.
CHERRIES ALEXANDRA The French Stoned Cherries for this Dish are TO BE HAD IN BoTTLES AT CoBBETt’s IN PaLL MaLL Take a bottle of the cherries and place them in a stewpan. Thicken with half a teaspoonful of potato flour and add a very little Breton cochineal to give the cherries a bright colour, and also a large wine- glassful of brandy
Cook this with the app: pantry check, scaling, and the assistant.