Fruit Bouillon

Ingredients

• Stew a quart of cherries
• in three quarts of water
• add half a cup of granulated sugar
• Wet a small tablespoonful of corn-starch with cold water
• add a half-pint of claret

Method

1. 1

   Stew a quart of cherries in three quarts of water until tender.

2. 2

   Press through a fine sieve, add half a cup of granulated sugar, and return to the fire.

3. 3

   Wet a small tablespoonful of corn-starch with cold water and add it to the boiling bouillon.

4. 4

   Cook until smooth and thick.

5. 5

   Remove from fire, and when cool, add a half-pint of claret.

6. 6

   Serve as punch in glasses of crushed ice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 26. The excerpt below is the record exactly as published.

Fruit Bouillon. — Stew a quart of cherries in three quarts of water until they are tender. Press through a fine sieve, and add to the liquor half a cup of granulated sugar, and return to the fire. Wet a small table-spoon- ful of corn-starch with cold water, and add it to the boiling bouillon. Cook until smooth apd rather thick. Remove from the fire, and, when cool. add a half-pint of claret

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