Wilhelm's Cherry Sauce
From Cassell's dictionary of cookery, 1892
Serves 6
This sauce is well suited for puddings and cold dishes.
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 2289. The excerpt below is the record exactly as published.
Wilhelm's Cherry Sauce (a German recipe). — Having bruised three pints of cherries in a small mortar, boil them with a pint of wine and water; strain them through a sieve, and again boil with lemon-peel, sugar, cinna- mon, and bruised cloves. Add a level spoonful of potato-flour or starch previously mixed smooth with a little cold water, and continue stirring till the sauce is made. This sauce is well suited for puddings and cold things. We might have removed the stones and boiled them in their unbroken state, then stirring in peach- water and half a spoonful of potato-flour. Williams's Pudding Sauce (a United States' recipe). — Bruise a stick of cinnamon, set it over the fire in a saucepan with just as much water as will cover it ; give it a boil, and then put in a couple of table-spoonfuls of fine sugar pounded, a quarter of a pint of white
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