Cherry Sauce
From German cookery for the English kitchen, 1906
The addition of a little rum is an improvement.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 33. The excerpt below is the record exactly as published.
Sugar to taste. Cinnamon. Boil the spice a few minutes in the water, then strain off. Thicken the water with potato flour, add the wine and sweeten to taste. Weinsohaum-Sauce. For 6 Persons. Time of Preparation : \ hour. \ pint white wine. 3 oz. sugar. I tablespoonful lemon juice. 4 yolks of eggs. Put all the ingredients in a double milk saucepan, and whisk briskly until the sauce is thick and frothy. The sauce may be more easily prepared if, instead of 4 yolks, 3 yolks and 2 whites of ^^^s are taken. Kiraohen-Saaoe. (Cherry Sauce.) Stone the cherries, pound them in a mortar with a few of the kernels, boil for 15 minutes in a little water with some slices of lemon, and rub through a coarse sieve. Then boil up again, add sugar, ground cinnamon and cloves to taste, and stir in a little cornflour, mixed smoothly in cold water, to thicken the sauce well. The addition of a little rum
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