Cherry Pudding-Sauce

Ingredients

• 1/2 cup of sirup from DEL MONTE Canned Cherries
• 1/2 cup of brown sugar or corn sirup
• 1 tablespoon of cornstarch
• 3 tablespoons of cold water
• the juice of 1 orange

Method

1. 1

   Bring 1/2 cup each of sirup from DEL MONTE Canned Cherries and brown sugar or corn sirup to the boiling point.

2. 2

   Add 1 tablespoon of cornstarch moistened with 3 tablespoons of cold water.

3. 3

   Boil for 5 minutes, add the juice of 1 orange and serve.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 110. The excerpt below is the record exactly as published.

Cherry Pudding-sauce. CHERRY SHERBET— Add the juice of 1 orange to the sirup from 1 can of DEL MONTE Canned Cherries, freeze, and when almost done add 1 stiffly beaten egg white and 1 cup of the cherries, pitted. Pack until hard. JELLIED CHERRIES WITH ORANGES— Dissolve 1 envelope of softened gelatin in 1 cup of boiling sirup from DEL MONTE Canned Cherries and add V2 cup of boiling water, V4, cup of com sirup, and the juice of V2 a lemon. Arrange 1 cup of the cherries, pitted, and 3 sliced oranges in a serving dish, pour in the gelatin mixture, and set aside until firm. PICKLED CHERRIES — Bring to the boiling point V2 cup each of simp from DEL MONTE Canned Cherries, vinegar and brown sugar or corn sirup. Add 1 cup of the Cherries and 2 tablespoons each of stick cinnamon and whole cloves tied in a piece of cheese cloth. Boil slowly for 20 minutes. CHERRY FRITTERS— Make a stiff com meal mush by adding V2 cup of white or yellow corn meal to 1 cup of boiling salted water, and 1 cup of simp from DEL MONTE Canned Cherries. Boil for 5 minutes and cook in a double boiler 1 hour. Add 1 cup of the cherries, pitted, and pour into a wet loaf pan. When cold and firm cut in slices, roll in fine crumbs and brown in fat in a hot frying pan. Serve with Cherry Pudding-sauce. CHERRY PUDDING-SAUCE— Bring V2 cup each of sirup from DEL MONTE Canned Cherries and brown sugar or com sirup to the boiling point. Add 1 table- spoon of cornstarch moistened with 3 tablespoons of cold water

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