Syrup for Fruit Sauce

Ingredients

• For each pound of cherry juice
• half a pound of sugar
• six cherry kernels

Method

1. 1

   Seed the cherries and let them stand in a bowl overnight.

2. 2

   In the morning, press them through a fine cloth dipped in boiling water, weigh the juice, add the sugar, and boil for fifteen minutes, removing all the scum.

3. 3

   Fill small dry bottles with the syrup, cork tightly, seal, and keep in a cool place standing upright.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 271. The excerpt below is the record exactly as published.

SYRUP FOR FRUIT SAUCE. An excellent syrup for fruit sauce is made of Morello cherries (red, sour cherries). For each pound of cherry juice, allow half a pound of sugar and six cherry kernels

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