Rissoles de Cerises
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 452. The excerpt below is the record exactly as published.
Rissoles de Cerises (Cherry Rissoles). — Stone some cook- ing cherries, and cook them in a little syrup till done. Poll out some puff-paste, stamp out the required number of rounds, and put a dessert- spoonful of cherry compote in the centre of each ; wet the edge of the paste and fold over, like ordinary rissoles. Bake in a fairly hot oven, roll in caster sugar previously mixed with powdered cinnamon and vanilla sugar
Cook this with the app: pantry check, scaling, and the assistant.