(3) Put ripe Cherries into a mortar, crush them with the
pestle, and break the stones. Squeeze the fruit in a straining-
cloth till all the juice is out of them ; add Jib. of sugar to
each pint of juice ; put the sugar and juice into a preserving-
pan, and boil for ten or twelve minutes, taking off the scum
as it rises. Let the syrup cool, then put it into bottles and
cork it up. It makes a nice flavouring for pudding sauces.
(4) Put the required quantity of Cherries into a mortar
and pound them well, breaking the stones; squeeze out the
juice, and set it aside to ferment for three days. For each fluid
pound of juice, add loz. of spirit of wine ; mix well, set it
aside for another day, and then filter. For each lib. of
this add ljlb. of the best sugar, and bring to the boiling-
point, taking care to remove it from the fire immediately
it boils. Skim it, put it into bottles, and cork down.
(5) Take some Cherries (the black sour ones are the Lest
for this purpose), remove the stalks, and stone them ; squeeze
Cherr ie s — con tinned.
the juice from them,- put it into an earthen pan, and let it
stand in a cool place for twenty-four hours. Then pour the
juice gently into a preserving-pan. Add to the juice double
its weight of powdered white sugar, and allow to each pound of
sugar 1 drachm of cinnamon. Infuse the cinnamon in J pint
of water, tie it in a muslin bag, and put it into the preserving-
pan together with the water it has been infused in. Let all
boil together for thirty minutes, taking off all scum as it rises.
When done, take out the bag of cinnamon, and strain the
syrup till it is clear. Let it get quite cold, and then bottle it.
Cherry Tart.— (1) Make a paste as follows : Lay Jib. of butter
in a bowl of very cold water, and work it for five minutes
with the hands, touching it very quickly and lightly, so that
it may be quite smooth and yet firm ; then wrap it in a cloth
dusted with flour, lay it on a plate, and place it in the re-
frigerator, or in an equally cool place. Put lib. of flour into
a bowl with 1 teaspoonful of salt, add to it the yolk of one
egg, and sufficient very cold water to mix it to a medium soft
paste ; work quickly and very lightly, and then roll the paste
out about as large as a dinner-plate ; cut the butter into rather
thick slices, lay them irregularly about on the paste, dust it
with dry flour, and fold the paste in such a way as to enclose
the butter. Boll the paste out two or three times very quickly
and lightly, and then use it at once ; or, if it is to be kept
any time, wrap it in a floured cloth, lay it on a plate, and set
it in a refrigerator or a very cold place. Stem and stone
plenty of Cherries. Use rather a deep earthen dish, line it
down the sides with strips of pastry, or use an under-crust
if preferred, being very careful not to press the cut edges of
the pastry ; heap the fruit hig-h in the dish, and sprinkle over
sufficient sugar to sweeten it. Lay a top-crust lightly on
the fruit, after slightly wetting the under-crust near the edge
to make it adhere, still without crushing down or pressing the
edges of the crust, because that would make it heavy and
soddened. About Jin.✪ Cherry Tart
Page 293 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Put ripe Cherries into a mortar, crush them with the pestle, and break the stones. Squeeze the fruit in a strainingcloth till all the juice is out of them ; add Jib. of sugar to each pint of juice ; put the sugar and juice into a preservingpan, and boil for ten or twelve minutes, taking off the scum as it rises. Let the syrup cool, then put it into bottles and cork it up. It makes a nice flavouring for pudding sauces.
(4) Put the required quantity of Cherries into a mortar and pound them well, breaking the stones; squeeze out the juice, and set it aside to ferment for three days. For each fluid pound of juice, add loz. of spirit of wine ; mix well, set it aside for another day, and then filter. For each lib. of this add ljlb. of the best sugar, and bring to the boilingpoint, taking care to remove it from the fire immediately it boils. Skim it, put it into bottles, and cork down.
(5) Take some Cherries (the black sour ones are the Lest for this purpose), remove the stalks, and stone them ; squeeze
Cherries — continued.
the juice from them, put it into an earthen pan, and let it stand in a cool place for twenty-four hours. Then pour the juice gently into a preserving-pan. Add to the juice double its weight of powdered white sugar, and allow to each pound of sugar 1 drachm of cinnamon. Infuse the cinnamon in J pint of water, tie it in a muslin bag, and put it into the preservingpan together with the water it has been infused in. Let all boil together for thirty minutes, taking off all scum as it rises. When done, take out the bag of cinnamon, and strain the syrup till it is clear. Let it get quite cold, and then bottle it.
Cherry Tart.— (1) Make a paste as follows : Lay Jib. of butter in a bowl of very cold water, and work it for five minutes with the hands, touching it very quickly and lightly, so that it may be quite smooth and yet firm ; then wrap it in a cloth dusted with flour, lay it on a plate, and place it in the refrigerator, or in an equally cool place. Put lib. of flour into a bowl with 1 teaspoonful of salt, add to it the yolk of one egg, and sufficient very cold water to mix it to a medium soft paste ; work quickly and very lightly, and then roll the paste out about as large as a dinner-plate ; cut the butter into rather thick slices, lay them irregularly about on the paste, dust it with dry flour, and fold the paste in such a way as to enclose the butter. Boll the paste out two or three times very quickly and lightly, and then use it at once ; or, if it is to be kept any time, wrap it in a floured cloth, lay it on a plate, and set it in a refrigerator or a very cold place. Stem and stone plenty of Cherries. Use rather a deep earthen dish, line it down the sides with strips of pastry, or use an under-crust if preferred, being very careful not to press the cut edges of the pastry ; heap the fruit high in the dish, and sprinkle over sufficient sugar to sweeten it. Lay a top-crust lightly on the fruit, after slightly wetting the under-crust near the edge to make it adhere, still without crushing down or pressing the edges of the crust, because that would make it heavy and soddened. About Jin.
Records on this page
Cherry Tart