Gateau de Cerises

Name: Gateau de Cerises
Ingredients: half an ounce of leaf gelatine; a gill of cold water; one pound of cooking cherries; half a pint of water; five ounces of castor sugar; the strained juice of half a lemon

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

Nutrition per serving

784Calories

15 gProtein

188 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories784 kcal

Protein15 g

Carbohydrates188 g

Fiber5.4 g

Sugars173 g

Total Fat1.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium59 mg

Potassium529 mg

Calcium70 mg

Iron3.1 mg

Magnesium43 mg

Phosphorus78 mg

Zinc0.4 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C1.4 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K37 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate4.3 mcg

Choline5.5 mg

Caffeine0 mg

Water757 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

Gateau de Cerises. Put half an ounce of leaf gelatine to soak in a gill of cold water till dissolved ; have ready one pound of cooking cherries (stoned), but taking care to preserve the shape. Take half a pint of water, and five ounces of castor sugar, and the strained juice of half a lemon

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