Cherryade
From The encyclopædia of practical cookery, 1890
Serves 8
Kernels can be pounded in for added flavor.
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 275. The excerpt below is the record exactly as published.
Cherryade. — Take 31b. of Cherries (Morello are the best), pound them in a mortar, and put into- a pan; add the juice of three lemons, the whites of five eggs, 1 pint of syrup, a little cochineal
Cook this with the app: pantry check, scaling, and the assistant.