Cherry Cheese

Ingredients

• some sound, ripe cherries
• lb. of finely sifted sugar
• a few of the kernels, blanched

Method

1. 1

   Put the cherries into a stone jar, cover it closely, and place in a saucepan of boiling water.

2. 2

   Simmer gently until the fruit is quite soft.

3. 3

   When tender, skin and stone them, add sugar to every pound of fruit, and a few blanched kernels.

4. 4

   Boil gently in a preserving-pan, stirring until the fruit is dry and clear.

5. 5

   Press into shallow jars damped with brandy, cover closely, and keep in a dry place.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 186. The excerpt below is the record exactly as published.

Cherry Cheese FRUITS Currant-fool cherries into the boiling mixture, sweeten to taste, add half a teaspoon- ful of salt, and set away to get very cold. Serve with sugar and cream. Cherry Cheese. — Take some sound, ripe cherries, stoned or not, as pre- ferred ; put them into a stone jar, cover it closely, and place this in a saucepan of boiling water, and let it simmer gently until the fruit is quite soft. When the cherries are suffi- ciently tender, take them from the fire, skin and stone them, and add lb. of finely sifted sugar to every pound of fruit. Add a few of the kernels, blanched

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