Cherry Water
From The encyclopædia of practical cookery, 1890
Serves 8
Can be sweetened to taste.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 294. The excerpt below is the record exactly as published.
Cherry Water. — (1) Take 21b. of good Cherries, pick off the stalks, and put them into a basin. Then pour 3qts. of boiling- water over them, and let them steep for a couple of hours, the basin being covered over. Put the juice in a jelly-bag with some paper, and let it filter through. Then add to the juice lqt. of syrup at 38deg.
Cook this with the app: pantry check, scaling, and the assistant.