Cherry Sauce for Sweet Puddings
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about half an hour. Sufficient for a moderate-sized pudding.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 350. The excerpt below is the record exactly as published.
herry 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
Cook this with the app: pantry check, scaling, and the assistant.