German Cherry Sauce
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
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 Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). 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 a demonym leading its title: German (confidence 0.55). "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.
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Ingredients
- a quart of cherries
- a pint of water
- six ounces of fine sugar
- a dessertspoonful of potato-flour
Method
- Beat a quart of cherries in a mortar until the stones are broken, then boil them tender with half a pint of water and wine mixed.
- Rub them through a sieve, and boil them again, with from four to six ounces of fine sugar, some grated lemon-peel, powdered cinnamon, and a small portion of pounded cloves.
- In a few minutes stir to the sauce a dessertspoonful of potato-flour, smoothly mixed with a very little cold water;
- continue to stir until it is again ready to boil, and serve it, either poured entirely over the pudding, or in a tureen.