Stewed Cherries
From The encyclopædia of practical cookery, 1890
Serves 5
A bottle of champagne can be added for a royal drink.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 299. The excerpt below is the record exactly as published.
Stewed Cherries. — Pick 'out the largest and best from 41b. of Morello Cherries ; bruise the smaller fruit, press them well to extract all the juice, and pass it through a fine hair sieve into a stewpan ; put in l|lb. of coarsely-crushed loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.