1386. CHERRY BREAD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Pick the stalks from the cherries, and pound them in a mortar so as to bruise the stones.
  2. Place the bruised cherries in a small preserving-pan with about a pint of claret or port-wine, and twelve ounces of sugar.
  3. Allow this to boil upon the stove fire, remove the scum as it rises.
  4. After the cherries have boiled for about ten minutes, rub the whole through a sieve, and then pour it into a silver soufflé-case.
Original Text
1386. CHERRY BREAD. PICK the stalks from two pounds of Kentish-cherries, and pound them in a mortar so as to bruise the stones; they must then be placed in a small preserving-pan with about a pint of claret or port- wine, and twelve ounces of sugar; allow this to boil upon the stove fire, remove the scum as it rises, and after the cherries have boiled for about ten minutes, rub the whole through a sieve, and then pour it into a silver soufflé-case.
Notes
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