Cherry-Paste Drops
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 288. The excerpt below is the record exactly as published.
Cherry-Paste Drops. -Take ljlb. of Cherries, remove the stalks, and pound them in a mortar with their stones. Boil the whole up once and then pass it through a sieve. This should make about lib. of pulp. Put the pulp into a pre- serving-pan with lib. of coarsely-sifted sugar and a few drops of essence of peach-kernels
Cook this with the app: pantry check, scaling, and the assistant.