Jellied Cherries

Ingredients

• three pounds of cherries
• a handful of the cherry stones
• a pound of currant juice
• three pounds of granulated cane sugar
• half a gill of kirschwasser

Method

1. 1

   Stone three pounds of cherries.

2. 2

   Crush a handful of the cherry stones, and tie in a gauze bag.

3. 3

   Put a pound of currant juice on the fire, add the crushed cherry stones, and steep.

4. 4

   Put the cherries in a copper pan over a slow fire, and reduce one-half.

5. 5

   Then add three pounds of granulated cane sugar and the currant juice, after the gauze bag has been removed; and boil steadily until a little tried on a saucer will not spread.

6. 6

   Add half a gill of kirschwasser, and pour at once into jelly glasses.

7. 7

   Place in a cool place, and when cold pour melted paraffin over the top and cover tightly.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 157. The excerpt below is the record exactly as published.

Jellied cherries. Stone three pounds of cherries. Crush a handful of the cherry stones, and tie in a gauze bag. Put a pound of currant juice on the fire, add the crushed cherry stones, and steep. Put the cherries in a copper pan over a slow fire, and reduce one-half. Then add three pounds of granulated cane sugar and the currant juice, after the gauze bag has been removed; and boil steadily until a little tried on a saucer will not spread. Add half a gill of kirschwasser

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