Jubilee Cherries
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 427. The excerpt below is the record exactly as published.
JUBILEE CHERRIES Stone some fine cherries ; poach them in syrup, and set them in small silver timbales. Reduce the syrup and thicken it with a little arrowroot, diluted with cold water ; allowing one table-spoonful of arrowroot per half-pint of syrup. Cover the cherries with the thickened syrup; pour a coffee-spoonful of heated Kirsch
Cook this with the app: pantry check, scaling, and the assistant.