Superior Fruit-Sauces for Sweet Puddings

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 (5)

Sauce base

A pound of ripe Morella cherries, for example, pricked separately with a large needle ↝ Cherries, raw [Other fruits and fruit salads]
three quarters of a pound of castor-sugar ↝ Sugars, granulated [Sweets]

Alternative sauce preparation

stewing the fruit tender without sugar ↝ Kiwi fruit, raw [Other fruits and fruit salads]
diluting it with wine ↝ Wine, rice [Wine]
mixing and boiling it with sufficient sugar to render it sweet and clear ↝ Sugar, NFS [Sugars and honey]

Instructions (11)

Use clear rich fruit syrups such as Sirop de Groseilles or those from which cherries, apricots, damsons, and other plums are taken when prepared in them for drying.
Prick a pound of ripe Morella cherries separately with a large needle.
Slowly heat and simmer the pricked cherries for seven to ten minutes with three quarters of a pound of castor-sugar.
Allow the cherries to become cold in their juice.
Lay the cherries on dishes and slowly dry them.
Use the resulting syrup as an accompaniment to a pudding or plain boiled rice.
Mix the syrup with water and ice for a summer beverage.
Alternatively, stew fruit tender without sugar.
Rub the stewed fruit through a sieve.
Dilute the fruit pulp with wine.
Alternatively, mix and boil fruit with sufficient sugar to render it sweet and clear.

Original Text

SUPERIOR FRUIT-SAUCES FOR SWEET PUDDINGS.

Clear rich fruit syrups, such as the Sirop de Groseilles of Chapter XXIX. or those from which cherries, apricots, damsons, and 405other plums, are taken when they have been prepared in them for drying, make the finest possible sauces for sweet puddings. A pound of ripe Morella cherries, for example, pricked separately with a large needle, then slowly heated and simmered from seven to ten minutes with three quarters of a pound of castor-sugar, and allowed to become cold in their juice, will be excellent if laid on dishes and slowly dried; and the syrup from them will be a delicious accompaniment to a pudding (or to plain boiled rice); and it will also afford a most agreeable summer beverage mixed with water, slightly iced, or not. Other varieties of these sauces are made by stewing the fruit tender without sugar, then rubbing it through a sieve, and diluting it with wine; or simply mixing and boiling it with sufficient sugar to render it sweet and clear.

Notes

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