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German Cherry Sauce
From Fruit recipes, 1907
Serves 2
Can be spiced if desired.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 36. The excerpt below is the record exactly as published.
GERMAN CHERRY SAUCE Crush a pound of cherries with the seeds until the ‘meat of the pits’’ is tender, then put through coarse sieve, add one pint of wine with as much sugar as desired
Cook this with the app: pantry check, scaling, and the assistant.