Cherry Gateau

Ingredients

• one ounce of gelatine
• a cupful of water
• one pound of cherries
• a quarter of a pound of loaf sugar
• half a pint of water
• a few cherry kernels
• a pinch of cochineal

Method

1. 1

   Soak the gelatine in water for an hour.

2. 2

   Remove stalks and stones from cherries.

3. 3

   Boil sugar in water for ten minutes, add cherries, and boil for another ten minutes.

4. 4

   Dissolve gelatine in syrup, add to cherries, and color with cochineal.

5. 5

   Pour into a damp mold with a gallipot in the center.

6. 6

   When set, turn into a glass dish and serve with cream or custard.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 202. The excerpt below is the record exactly as published.

Cherry Gateau for supper to-morrow. Soak one ounce of gelatine in a cupful of water for an hour. Remove the stalks and stones from one pound of cherries. Boil a quarter of a pound of loaf sugar in half a pint of water for ten minutes ; throw in the cherries, and let them boil for ten minutes. Dissolve the gelatine in a little of the syrup, add it to the cherries, throw in a few cherry kernels

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