CHERRY SAUCE FOR SWEET PUDDINGS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Stone the cherries, and pound the kernels in a mortar to a smooth paste.
  2. Put the butter and flour into a saucepan; stir them over the fire until of a pale brown.
  3. Then add the cherries, the pounded kernels, the wine, and the water.
  4. Simmer these gently for 1/4 hour, or until the cherries are quite cooked, and rub the whole through a hair sieve.
  5. Add the remaining ingredients, let the sauce boil for another 5 minutes, and serve.
  6. This is a delicious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pudding.
Original Text
CHERRY SAUCE FOR SWEET PUDDINGS. (German Recipe.) 1357. INGREDIENTS.—1 lb. of cherries, 1 tablespoonful of flour, 1 oz. of butter, 1/2 pint of water, 1 wineglassful of port wine, a little grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste. Mode.—Stone the cherries, and pound the kernels in a mortar to a smooth paste; put the butter and flour into a saucepan; stir them over the fire until of a pale brown; then add the cherries, the pounded kernels, the wine, and the water. Simmer these gently for 1/4 hour, or until the cherries are quite cooked, and rub the whole through a hair sieve; add the remaining ingredients, let the sauce boil for another 5 minutes, and serve. This is a delicious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pudding. Time.—20 minutes to 1/2 hour. Average cost, 1s. 1d. Sufficient for 4 or 5 persons. Seasonable in June, July, and August.
Notes
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