Water, Cherry
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2242. The excerpt below is the record exactly as published.
Water, Cherry. — Take a dozen moroUa cherries, crush the fruit, and break the kernels ; put them into a large tumbler, and pour over them a wine-glassful of capillaire. Half fill the tumbler with shaved ice, add a large wine- glassful of cold water, and serve with sponge biscuits
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