Cherries en Chemise
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 279. The excerpt below is the record exactly as published.
Cherries en Chemise. — Cut off the stalks rather short from lib. or so of ripe Cherries, and dip them into white of egg beaten to a froth. Cover them over with caster sugar
Cook this with the app: pantry check, scaling, and the assistant.