Cherry Sauce

Ingredients

• 1 lb. of cherries
• a teaspoonful of arrow-root
• half a pint of boiling milk
• a teaspoonful of minced lemon-rind
• half a nutmeg grated
• a tablespoonful of sugar
• a wineglassful of port

Method

1. 1

   Stone the cherries and pound the kernels.

2. 2

   Mix arrow-root with cold milk, pour over boiling milk, boil for 2-3 minutes, then add cherries, kernels, lemon-rind, nutmeg, sugar, and port.

3. 3

   Simmer until cherries are cooked, press through a sieve, boil again, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 339. The excerpt below is the record exactly as published.

a table- spoonful of arrow-root smoothly with a little cold water. Add the third of a pint of water, a glassful of wine, the juice of a lemon, and sugar and flavoring. Stir the sauce over the fire till it boils. This sauce may be varied by omitting the wine, and using milk or milk-and-water with the arrow-root. The juice of almost any fruit, too, may be boiled with the arrow-root. Brandy Sauce. — Beat one cup of butter to a cream and gradually stir into it two cups of sugar and one tea- spoonful of flour. Flavor with a gill of brandy. Set the bowl containing the mixture in a dish of boiling water and stir the sauce until it is creamy and foamy. Cherry Sauce (for sweet puddings). — Pick and stone I lb. of cherries and pound the kernels to a paste. Mix a teaspoonful of arrow-root smoothly with a little cold milk, and pour over it half a pint of boiling milk. Boil it for two or three minutes ; then stir into it the cherries and the kernels, a teaspoonful of minced lemon- rind, half a nutmeg grated, a table-spoon- ful of sugar, and a wineglassful of port

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