Cherry Gateau

Ingredients

• 1 lb. of red Cherries
• ½ lb. of sugar
• 1 teacupful of water
• ½ oz. of gelatine
• six bitter almonds
• ½ lb. of White-heart Cherries

Method

1. 1

   Remove stones from Cherries, sprinkle with sugar, pour in water, and cook until reduced to pulp.

2. 2

   Strain.

3. 3

   Dissolve gelatine in water, pack a mould in ice, and arrange almonds and Cherries in the mould.

4. 4

   Add gelatine to Cherry puree, pour into the mould, and set.

5. 5

   Serve with whipped cream.

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 283. The excerpt below is the record exactly as published.

Cherry Gateau. — Take out the stones of lib. of red Cherries, put them with half their kernels and stones into a jar, sprinkle in |lb. of sugar, pour in 1 teacupful of water, and cook in the bain-marie or saucepan of boiling water until the fruit is reduced to a pulp. Strain through a fine sieve. Place loz. of gelatine into a bowl with 1 teacupful of water, put it into a saucepan on the fire, and stir continually until dissolved. Pack a fancy mould in ice. Blanch six bitter almonds, dip them into the gelatine mixture or glaze, arrange them at the bottom of the mould, and decorate with two rings of angelica, likewise dipped in the mixture. Cook by stewing ^lb. of White-heart Cherries

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