Cherry Cheese

Ingredients

• half a pound of finely-sifted sugar
• a few of the kernels blanched

Method

1. 1

   Take some sound, ripe Kentish cherries stoned or not as preferred; 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.

2. 2

   When the cherries are sufficiently tender, take them from the fire, skin and stone them, and add half a pound of finely-sifted sugar to every pound of fruit.

3. 3

   Add a few of the kernels blanched.

4. 4

   Put the mixture into a preserving-pan, and boil it gently stirring it all the time, until the fruit is so dry that it will not adhere to the finger when touched, and is quite clear.

5. 5

   Press it quickly into shallow jars which have been damped with brandy.

6. 6

   Cover closely, and keep in a dry place.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 349. The excerpt below is the record exactly as published.

Cherry Cheese. — Take some sound, ripe Kentish cherries stoned or not as preferred; 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 sufficiently tender, take them from the fire, skin and stone them, and add half a pound 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.