Cherry Schmarn

Ingredients

• 2 lb. or 3 lb. of Cherries
• 1 lb. of flour
• 3 table-spoonfuls of sugar
• 1 salt-spoonful of salt
• a small quantity of either grated lemon-peel or nutmeg
• the beaten yolks of four eggs
• sufficient milk or cream to form a stiff batter
• about 3oz. of butter
• the beaten whites of the four eggs

Method

1. 1

   Stew the cherries with sugar and water until nearly cooked.

2. 2

   Mix flour, sugar, salt, and lemon peel/nutmeg.

3. 3

   Stir in yolks and enough milk/cream for a stiff batter.

4. 4

   Add cherries, then fold in beaten egg whites.

5. 5

   Heat butter in a pan, pour in batter, cover, and cook until browned.

6. 6

   Tear into pieces, dust with sugar and cinnamon, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 290. The excerpt below is the record exactly as published.

lib. of flour, mix into it very thoroughly 1 dessert-spoonful of cream of tartar, and roll the Cherries in it. Then add and mix in two eggs, Jib. of sugar, and 2 table-spoonfuls of butter warmed till melted. Put the pudding into a pudding-mould and let it boil for three hours. Serve cream and sugar with it. Cherry Pulp for Ices. — For this half Morello and half Kentish Cherries should be used. Put them into a copper saucepan with a small quantity of water, and boil quite soft. Rub the pulp through a fine sieve into a basin, add .Jib. of sifted loaf sugar to each pound of pulp, and stir well. Put into wide-mouthed bottles, cork and tie down, set the bottles in a deep saucepan with hay packed between them to prevent them from jarring or cracking, pour in water to half the height of the bottles, place the saucepan on the fire, and let them steam gently for fully fifteen minutes. Remove the pan from the fire, let the bottles cool, take them out, seal the corks, and set in a cool place until wanted. Cherry-and-Raspberry Jam. — To lib. of raspberries add Jib. of stoned Cherries, put them into a preserving-pan, and boil for fifteen minutes. Skim and weigh, and to every pound add Jib. of preserving sugar. Put it on again to boil for an hour, stirring well, when it should hang or drape on the spoon. Then put the jam into pots, wipe some white paper over with the white of egg beaten to a froth, cover over the jars with the egged side next it, and when the paper is dry it will be quite air-tight. See Jams. Cherry Ratafia. — (1) Take 41b. of Morello Cherries and stone them ; pound the kernels in a mortar, and add them with the Cherries to Jgall. of brandy or proof spirit, putting in lastly 21b. of caster sugar. Let this remain for a fortnight to mace- rate, and then strain through a flannel jelly-bag. Cherries — continued. (2) Take 101b. of Cherries, remove the stalks from them, stone, and crush them. Put them into a jar and pour over lqt. of brandy, and cover the jar close. Crack the stones and save the kernels. When the Cherries have stood in the brandy six days, put them into a cloth and squeeze the juice through. Boil together 51b. of currants with 31b. of sugar, and put this also in a cloth ; squeeze out the juice and mix it with the Cherry- juice. Measure the quantity of juice, and add to every pint of it 1 pint of brandy. Put into a jar lib. of the kernels of the Cherry-stones pounded, a little mace, some clones and cinnamon, and Jib. of coriander-seeds, all well pounded, and pour over them the mixed juice and brandy. Cover the jar close, and let it stand for six weeks ; then strain it through a jelly-bag, bottle it, and cork it well. Cherry Sauce. — Take 2 largo handfuls of sour Cherries, remove the stalks and stones, pound them in a mortar with their kernels, and put them in a stewpan. Then add a glass of claret, a lump of sugar, a little lemon-zest and cinnamon, and boil until the Cherries are nicely done ; then strain them through a sieve, return to the pan, and thicken with 1 table-spoonful of potato-flour diluted with a little cold water. Boil it up again, and add G table-spoonfuls of preserved Cherries, previously dipped in warm water. Cherry Schmarn. — Pick the stalks off 21b. or 31b. of Cherries, put them in a stewpan with sugar and a small quantity of water, and stew gently until nearly cooked. Put Jib. of flour into a basin, and mix with it 3 table-spoonfuls of sugar, 1 salt- spoonful of salt, and a small quantity of either grated lemon- peel or nutmeg. Stir into the flour the beaten yolks of four eggs and sufficient milk or cream to form a stiff batter ; strain the Cherries, put them in the batter, and when well mixed add the beaten whites of the four eggs. Put about 3oz. of butter

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