Kirschenwasser Sauce

Ingredients

• 1 pint of cold water
• fib. of granulated sugar
• loz. of cornflour
• 1 gill of cold water
• £ gill of Kirschenwasser

Method

1. 1

   Boil cold water and sugar in a saucepan.

2. 2

   Mix cornflour with cold water and add to boiling mixture, stirring for two minutes.

3. 3

   Remove from heat, add Kirschenwasser, mix, strain into a sauceboat, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 194. The excerpt below is the record exactly as published.

1 gill of Kirschenwasser. Let the whole drain into the vessel, return it to the bag, placing another vessel underneath, and let it drain through for fully two hours. Have ready a quart jelly-mould, pour the jelly from the vessel into it, set it aside in a cool place for two hours, and pack it in the ice to harden for two hours. Dip the mould (not too near its edge) in warm water, take it up immediately, turn it on to a cold dish, and send to the table. Kirschenwasser Jelly with Cherries. — Put in some syrup boiled at 30deg. ( see Syrups) lib. of morello cherries, and boil them for five minutes. Put in a stewpan 2oz. of gela- tine, the beaten whites of three eggs, fib. of caster sugar, 2f pints of water, and the juice of a lemon ; whisk it over the fire till it boils, turn it out, and add If teacupfuls of Kirschenwasser when it is cold. Crack about fifty cherry- Fig. 1005. Kirschenwasser Jelly with Cherries. stones, blanch and peel the kernels, drain the cherries, and put a layer, first of jelly then of cherries, and a sprinkling of the kernels, in a plain cylinder-mould, and so on till the mould is full. Cover the mould with a tin sheet, pack it in ice, put ice on the tin, and let the jelly freeze for two hours. Turn it out of the mould on to an ornamental dish (see Fig. 1005). The jelly may be garnished with crystallised fruits. Kirschenwasser Omelets.— (1) Make a sweet omelet with twelve eggs (see Omelets) ; when it is done and glazed, throw round a wineglassful of Kirschenwasser, and set the omelet on fire. Serve it while burning. (2) Beat ten eggs in a basin, and add 1 table-spoonful of Kirschenwasser, 3 table-spoonfuls of caster sugar, and a little salt. Put fib. of butter in a frying-pan, and when melted add the egg mixture, stirring well until it thickens. When sufficiently set, take it out, fold it in the shape of a purse, and put it on a dish. Dust over with sugar, glaze, and decorate its surface with a red-hot skewer. Put f wine- glassful of Kirschenwasser in a pan, heat it, mix in 3 table- spoonfuls of apricot marmalade, and pour it round. This omelet is considered excellent. Kirschenwasser Punch. — Put in a vessel fib. of powdered sugar with 1 pint of cold water, grate in the rind of a small lemon, squeezing in the juice of one-and-a-half good-sized ones, and with the spatula beat well together for five minutes ; add 1 gill of Kirschenwasser, mix a little more, and strain through a sieve into a freezer. Put on the lid, and lay it in an ice-tub, filling the freezer all round with broken ice, mixed slightly with rock-salt, and turn the handle as For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 801 Kirschenwasser, Kirscliwasser, or Kirsch — cont. briskly as possible for three minutes. Lift up the lid, and with a wooden spoon detach the punch from the sides and bottom of the freezer. Be-cover it, and turn the handle sharply for three minutes more ; uncover again, and detach the punch the same as before, being careful that no ice or salt drops in. Put the lid on, and repeat the same operations three times more. When ready, serve in six small punch-glasses. Kirschenwasser Sauce. — Pour in a saucepan 1 pint of cold water and ^lb. of granulated sugar, and place it on a hot stove. Mix loz. of cornflour in a cup with 1 gill of cold water

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