Cherry Salad

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

salad

fresh cherries ↝ Cherries, dried [Dried fruits]
nuts, and take out the kernels ↝ Nuts, pine nuts, raw [Nut and Seed Products]
each pound of cherries with one table-spoonful of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a few drops of tarragon vinegar
a table-spoonful of brandy ↝ Brandy [Liquor and cocktails]
a pinch of sugar ↝ Sugar, NFS [Sugars and honey]
a teaspoonful of tarragon and chervil picked in tiny pieces ↝ Parsley, raw [Not included in a food category]
a teaspoonful of tarragon and chervil picked in tiny pieces ↝ Parsley, raw [Not included in a food category]
preserved cherries, the uncrystallised are best ↝ Cherries, maraschino [Other fruits and fruit salads]

Instructions (5)

If using fresh cherries, stone and crack the nuts, and take out the kernels.
Mix each pound of cherries with one tablespoonful of salad oil, a few drops of tarragon vinegar, a tablespoonful of brandy, and a pinch of sugar.
Add a teaspoonful of tarragon and chervil picked in tiny pieces.
Leave on ice for a little time before using.
If using preserved cherries, the uncrystallised are best.

Original Text

Cherry Salad.
(Salade de Cerises.)
If using fresh cherries, stone and crack the nuts, and take out the kernels; mix each pound of cherries with one table-spoonful of salad oil, a few drops of tarragon vinegar, a table-spoonful of brandy, and a pinch of sugar, add a teaspoonful of tarragon and chervil picked in tiny pieces, and leave on ice for a little time before using. If using preserved cherries, the uncrystallised are best.

Notes

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