Cherry Ice
From Fruit recipes, 1907
Serves 5
For sherbet, add whipped egg whites.
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 37. The excerpt below is the record exactly as published.
CHERRY ICE Stone and mash two quarts of cherries and place over them one quart of sugar and a wineglass of claret. Let stand five or six hours, adding to them the crushed kernels of ten cherries
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