Cherry Sauce

Ingredients

• one pound of sound, ripe cherries
• a pint of water
• a glass of port
• four cloves
• a shco of bread toasted
• a little sugar

Method

1. 1

   Wash and stone the cherries.

2. 2

   Blanch the kernels and simmer them in just enough water to cover until the flavor is extracted.

3. 3

   In another saucepan, combine the cherries with water, port, cloves, toasted bread, and sugar.

4. 4

   Stew gently until the fruit is soft, press through a sieve, add the liquid from the kernels, boil again, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 350. The excerpt below is the record exactly as published.

one pound of sound, ripe cherries, wash and stone them. Blanch the kernels, and put them in a saucepan, with just enough water to cover them, and let them simmer gently until the flavour is thoroughly extracted Put the cherries into a saucepan with a pint of water, a glass of port, four cloves, a shco of bread toasted, and a little sugar. Let these stew gently until the fruit is quite soft, then press the whole through a sieve, add the liquid from the kernels, boil up once more, and serve. Time, three-quarters of an hour. Pro- bable cost, cherries, 3d. to 6d. per pound. Sufficient for a pint of sauce. Cherry Sauce, for Sweet Puddings. — Pick and stone a poimd of cherries, and pound the kernels to a paste. Mix a tea- spoonful of arrowroot smoothly with a little cold milk, and pour over it half a pint of boil- ing milk. Boil it for two or three minutes, then stir into it the cherries and the kernels, a tea- spoonful of minced lemon-rind, half a nutmeg grated, a table-spoonful of sugar, and a wine- glassful of port. Let these simmer gently until the cherries are quite cooked; press them through a coarse sieve, boil the sauce again for two or three minutes, and serve it very hot. Good CHE ( 12^ ) CHE melted butter may be substituted for the arrow- root, if preferred, and \s'heii iveA. cheri-ies are not in season, cherry jam may be used. The sauce ought to be as thick as custard and the colour of the cherries. It is very nice for boiled or baked egg puddings. Time, about half an hour. Probable cost, 8d., exclusive of the wine. This quantity vill suthce for a moderate-sized pudding. Cherry Soup, German.— In German bills of fare sweet soups arc frequent, and are liked by some persons very much. Put a piece of butter the size of a large egg into a sauce- pan, let it melt, then ini.x with it a table- spoon- ful of flour, and stir smoothly until it is lightly lirowned. Add gi;adually two pints of water, a pound of black cherries, picked and washed, and a few cloves. Let these boil until the fruit is quite tender, then press the whole through a sieve. After straining, add a little port, half a tea-spoonful of the kernels blanched and bruised, a table-spoonful of sugar, and a few whole cherries. Let the soup boil again until the cherries are tender, and pour all into a tiu-een over toasted sippets, sponge-cakes, or macaroons. Time, one hour and a half. Pro- bable cost, cherries, 3d. to 6d. per pound. Suffi- cient for three or four persons. _ Cherry Tart. — Line the edges of a deep pie-dish with a good short crust. FiU it with cherries, picked and washed, put a cup or small jelly pot in the middle of the dish, strew a little sugar over, and a few red currants if they can be got, as they will considerably improve the flavour of the tart. Cover the dish with a cinist, and ornament the edges. Strew some sifted sugar over the top of it, or cover it with sugar icing. Ikke in a good oven. Time to bake, thirty to forty minutes Probable cost of a medium-sized tart, lOd. Sufficient for five or six persons. Cherry-water Ice. — Boil a pound of sugar vnth a pint and a half of water, remove the scum as it rises; when it is clear, pour it into a large jug containing one pound of Kentish chen-ies bruised, a few of the kernels, blanched, and pounded in a mortar, the juice of two lemons, and a glass of noyeau. Let these soak : strain, add a few drops of cochineal, and freeze. Time to freeze, two houi-s. Probable cost, 9d. for this quantity, exclusive of the noyeau. Suffi- cient for one quart of ice. Cherry- water Ice (another way).— Pick the stalks from one pound of ripe cheiries, and crush them in a mortar to make the juice flow, adding a pint of clarified sugar and half a pint of water

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