Cherry Float
From Fruit recipes, 1907
Serves 4
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 36. The excerpt below is the record exactly as published.
CHERRY FLOAT Thicken the juice from a quart of stewed and sweetened cherries with a teacup of cornstarch dissolved in cherry juice (cold) or cold water. Add juice of a lemon or orange
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