Cherry Syrup
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 208. The excerpt below is the record exactly as published.
CHERRY SYRUP Have ripe, juicy acid cherries. Stone them, and one-eighth of the stones pound and break. Cook all together till the cherry pulp is soft and the juice free. Then squeeze through a bag. To every pint of juice add a heaping cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.