Cherry Bread
From The encyclopædia of practical cookery, 1890
Serves 4
Serve hot.
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 278. The excerpt below is the record exactly as published.
Cherry Bread. — Take about ljlb. of Cherries (Kentish preferred) and pound them in a mortar so as to break the stones. Put the pulp into a preserving-pan witli nearly 1 pint of claret or port, and Jib. of sugar. Allow this to boil upon the stove for fifteen minutes, then rub it through a sieve and pour into a souffle-case. Next, shape out a dozen pieces of crumb of bread
Cook this with the app: pantry check, scaling, and the assistant.