Buttered Cherries

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 (9)

Fried Bread

four ounces of the crumb of a stale loaf
an ounce and a half of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Cherries

a pound of Kentish cherries without their stalks ↝ Cherries, raw [Other fruits and fruit salads]
another ounce and a half ↝ Butter, stick, unsalted [Dairy and Egg Products]
four ounces of sugar ↝ Sugar, NFS [Sugars and honey]
half a pint of hot water ↝ Water, tap [Tap water]

Alternative using Morella cherries

Morella cherries ↝ Cherries, raw [Other fruits and fruit salads]
five ounces of sugar ↝ Sugar, NFS [Sugars and honey]
half pint of water ↝ Water, tap [Tap water]

Instructions (8)

Cut four ounces of the crumb of a stale loaf into dice, and fry them a light brown in an ounce and a half of fresh butter.
Take them up, pour the butter from the pan, and put in another ounce and a half.
To this add a pound of Kentish cherries without their stalks.
When they are quite warmed through, strew in amongst them four ounces of sugar, and keep the whole well turned over a moderate fire.
Pour in gradually half a pint of hot water, and in fifteen minutes the cherries will be tender.
Lay the fried bread into a hot dish, pour the cherries on it, and serve them directly.

Alternative using Morella cherries

Stew Morella cherries (two pounds, stoned) from five to seven minutes in syrup (made by boiling five ounces of sugar in half pint of water, for a quarter of an hour).
Pour the stewed cherries hot on the fried bread.

Original Text

BUTTERED CHERRIES. (CERISES AU BEURRE.)

Cut four ounces of the crumb of a stale loaf into dice, and fry them a light brown in an ounce and a half of fresh butter; take them up, pour the butter from the pan, and put in another ounce and a half; to this add a pound of Kentish cherries without their stalks, and when they are quite warmed through, strew in amongst them four ounces of sugar, and keep the whole well turned over a moderate fire; pour in gradually half a pint of hot water, and in fifteen minutes the cherries will be tender. Lay the fried bread into a hot dish, pour the cherries on it, and serve them directly.

Bread, 4 oz.; butter, 1-1/2 oz. Cherries, 1 lb.; butter, 1-1/2 oz.: 10 minutes. Sugar, 4 oz.; water, 1/2 pint: 15 minutes.

Obs.—Black-heart cherries may be used for this dish instead of Kentish ones: it is an improvement to stone the fruit. We think our readers generally would prefer to the above Morella cherries stewed from five to seven minutes, in syrup (made by boiling five ounces of sugar in half pint of water, for a quarter of an hour), and poured hot on the fried bread. Two pounds of the fruit, when it is stoned, will be required for a full-sized dish.

Notes

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