Cherry Crusts
From The encyclopædia of practical cookery, 1890
Serves 6
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 281. The excerpt below is the record exactly as published.
Cherry Crusts. — (1) Stone and cut off the stalks of about 21b. of Morello Cherries, put them in a saucepan with about a pint of boiling syrup, and boil till tender. Cut some slices off a tinned-loaf, shape them into hearts, crescents, stars, or rounds, toast them, lay them in a saucepan, pour the Cherries and syrup over, with a small quantity of water, making sufficient liquor with the syrup to cover them, and simmer at the side of the fire until the bread is soft. Put the slices of bread and Cherries in layers on a dish, dusting caster sugar
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