Cherry Paste

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (10)
  1. Stone the cherries.
  2. Boil them gently in their own juice for thirty minutes.
  3. Press the whole through a sieve.
  4. Reduce it to a very dry paste.
  5. Take it from the fire, and weigh it.
  6. Boil an equal proportion of sugar to the candying point.
  7. Mix the fruit with the sugar.
  8. Stir the paste, without intermission, over a moderate fire, until it is again so dry as to form a ball round the spoon, and to quit the preserving-pan entirely.
  9. Press it quickly into small moulds.
  10. When it is cold, paper, and store it like other preserves.
Original Text
CHERRY PASTE. (FRENCH.) Stone the cherries; boil them gently in their own juice for thirty minutes; press the whole through a sieve; reduce it to a very dry paste; then take it from the fire, and weigh it; boil an equal proportion of sugar to the candying point; mix the fruit with it; and stir the paste, without intermission, over a moderate fire, until it is again so dry as to form a ball round the spoon, and to quit the preserving-pan entirely; press it quickly into small moulds, and when it is cold, paper, and store it like other preserves.
Notes
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