vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cherry Sauce
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 266. The excerpt below is the record exactly as published.
cherry sauce. Cherry Sauce. Put into a pan two handfuls of sour cherries without stones or stalks, add four or five tablespoonfuls of pow- 666 VEGETARIAN dered sugar, a glass of claret, and two inches of cinnamon, and the juice of half a lemon. Boil the liquid vigorously for half a minute, then thicken it with two or three tablespoonfuls of potato flour
Cook this with the app: pantry check, scaling, and the assistant.