Cherry Sauce

Ingredients

• one pound of cherries
• one tablespoonful of flour
• one ounce of butter
• one-half pint of water
• one wineglassful of port
• a little grated lemon rind
• four pounded cloves
• two tablespoonfuls of lemon juice
• sugar to taste

Method

1. 1

   Stone the cherries, and pound the kernels in a mortar to a smooth paste; put the butter and flour into a saucepan; stir them over the fire until of a pale brown; then add the cherries, the pounded kernels, the wine, and the water.

2. 2

   Simmer these gently for a quarter of an hour, or until the cherries are quite cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another five minutes, and serve.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 88. The excerpt below is the record exactly as published.

one tablespoonful of flour and the yolk of one t^%\ stir into the boiling water, and when cooked and slightly cool, add one gill of wine. Vinegar Sauce. One and one-half cupfuls of sugar, two tablespoonfuls of flour wet in a little water, two table- spoonfuls of vinegar, one-fourth of a nutmeg grated, a pinch of salt; mix well together and pour over the whole one and one-half pints of hot water, and let boil ten minutes. Brandy Sauce. Take one tablespoonful of baked flour, 3 oz. fresh butter, i tablespoonful moist sugar, ^ pint of boiling water, i wineglassful of brandy. Work the flour and butter together with a wooden spoon, then stir in the boiling water and sugar, boil gently for 10 minutes, then add the brandy. Cherry Sauce. (For Sweet Puddings. German Recipe.) You need one pound of cherries, one table- spoonful of flour, one ounce of butter, one- half pint of water, one wineglassful of port, a little grated lemon rind, four pounded cloves, two tablespoonfuls of lemon juice, sugar to taste

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