Cherry Sauce
From Soyer's standard cookery, 1912
Serves 4
Serve hot with roast pork or game.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 47. The excerpt below is the record exactly as published.
Cherry Sauce. Stone one pound of ripe cherries, break the stones and let the kernels simmer with just enough water to cover them for fifteen minutes. Now strain out the kernels, and add to the water the cherries, a glass of claret, four cloves, a small slice of stale bread, and sufficient sugar to make the whole sweet. Stir in a pint of water
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