Cherry Fool

Ingredients

• 2 lb. of Cherries
• ½ lb. of crushed loaf sugar
• 1 pint of water
• a small stick of cinnamon
• 1 teaspoonful of bruised cloves
• a small French roll

Method

1. 1

   Remove the stalks and put Cherries into a jar with crushed sugar; pour in water, cover, and boil until soft.

2. 2

   Leave until the next day, then pass through a fine sieve.

3. 3

   Boil the stones and skins with cinnamon, cloves, and water for fifteen minutes, strain over the fruit.

4. 4

   Stir in wine and water to form a smooth syrup, sweeten to taste.

5. 5

   Cut the French roll into squares, glaze, and serve with the fruit.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 282. The excerpt below is the record exactly as published.

Cherry Fool. — Remove the stalks and put 21b. of Cherries into a jar, with ^lb. of crushed loaf sugar ; pour in 1 pint of water, cover the jar, place it in a saucepan with boiling water nearly to the top, and boil until the Cherries are soft. Take the jar out of the saucepan, leave it until the following day, then pass the Cherries through a fine wire sieve. Crack the stones, put them into a. saucepan with any skins that may have been left in the sieve after the Cherries were rubbed through, put in a small stick of cinnamon, 1 teaspoonful of bruised cloves, and 1 pint of water. Boil the liquor for fifteen or twenty minutes, then strain it through a fine hair sieve over the fruit. Stir in with the fruit sufficient wine and water mixed in equal quantities to form a smooth weak syrup, and sweeten to taste with more sugar. Cut a small French roll

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