Skip to content

CHERRY SAUCE, for Sweet Puddings (German Recipe)

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by its title says: German (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Ingredients.—1 lb.
  2. of cherries, 1 tablespoonful of flour, 1 oz.
  3. of butter, ½ pint of water, 1 wineglassful of port wine, a little grated lemon-rind, 4 pounded cloves, 2 tablespoonfuls of lemon-juice, sugar to taste.
  4. Mode.—Stone the cherries, and pound the kernels in a mortar to a smooth paste;
  5. 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.
  6. Simmer these gently for ¼ hour, or until the cherries are quite cooked, and rub the whole through a hair sieve;
  7. add the remaining ingredients, let the sauce boil for another 5 minutes, and serve.
  8. This is a delicious sauce to serve with boiled batter pudding, and when thus used, should be sent to table poured over the pudding.
  9. Time.—20 minutes to ½ hour.
  10. Average cost, 1_s.
  11. 2_d.
  12. Sufficient for 4 or 5 persons.
  13. Seasonable in June, July, and August.