(3) Pull off the stalks of 21b. of ripe Cherries, remove the
stones with a quill without injuring the skins to any degree,
put the fruits into a saucepan with 3 teacupfuls of syrup at
32deg., and cook them. Let them get cold, strain off the
syrup through a fine sieve into a freezer, freeze it for a few
minutes, add 3 table-spoonfuls of kirschenwasser, and let
it remain until it becomes like icicles ; put in the Cherries,
let them remain for fifteen minutes, turn the whole out on
to a compote-dish, and serve as cold as possible. The May
Duke Cherries are the- best for this dish.
Dried Cherries. — (1) Make some very small holes in as many
Cherries as required, so that the stones may be taken out
Cherries — continued.
without breaking the Cherries very much. Then put them
into boiling syrup made with J pint of water to lib. of sugar.
Let them remain in this only long enough to scald — say about
ten minutes, for if in any longer they will break up. Then
take the pan off the fire, pour the contents in a basin, cover
over the basin, and let them stand for a day. Take out the
Cherries, put the syrup back into the pan, and boil it up
again, skimming- frequently, and pour over the Cherries.
This must be repeated for three days, and on the fourth the
Cherries must be taken out, put on a strainer, and drained
of all their moisture. Then put them on wire sieves, and
keep them over a g-entle heat for a few hours to dry, so
that when touched they will not stick to the fingers. Let
them get quite cold, then dust finely-powdered caster sugar
over them, and put in layers with white paper between.
Care must be taken that when drying the Cherries are not
exposed to too much heat, or they will brown and become
unsightly.
(2) To every 51b. of stoned Cherries take lib. of crushed
preserving sugar. Put the fruit into a preserving-pan with
sufficient water to cover it, and heat up to boiling-point ;
take out the fruit with a perforated spoon and dry it ; put
into the preserving-pan again, sprinkling sugar between
each layer of Cherries. Let it stand a little, that the sugar
may melt, then set the pan on the fire, and make the syrup
scalding-hot as before ; take it off, and repeat this thrice, drain
the fruit from the syrup, and lay the Cherries singly to dry
on dishes in the sun, or on the stove. When dry, put them
into a sieve, dip them into a pan of cold water, draw out
again instantly, and pour them on a fine, soft cloth ; dry
them, and set once more in the hot sun or on the stove.
Keep the Cherries in a box in a dry place with white
paper between the layers of Cherries. This way is best to
give plumpness to the fruit, as well as colour and flavour.
Essence of Cherries. — To prepare this, red Kentish Morello
Cherries and wild or Black Gean Cherries must be used,
taking them in the proportion of fib. of the former to fib.
of the latter. Take out the stones, crack them, put them
together with the fruit into a stone bottle, pour over lqt. of
proof spirit, and let it remain for a month. Then draw off
1 pint of the liquor, filling up with more of the spirit ; filter
this pint, and pour it into a bottle that will hold 3 pints.
Shake the bottle containing the Cherries and spirit, leave
it for three days, strain through a flannel bag, then filter
once or twice through paper, and mix it with the pint of
liquor. Bottle and use as required. ✪ Dried Cherries
Page 296 · 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) Pull off the stalks of 21b. of ripe Cherries, remove the stones with a quill without injuring the skins to any degree, put the fruits into a saucepan with 3 teacupfuls of syrup at 32deg., and cook them. Let them get cold, strain off the syrup through a fine sieve into a freezer, freeze it for a few minutes, add 3 table-spoonfuls of kirschenwasser, and let it remain until it becomes like icicles ; put in the Cherries, let them remain for fifteen minutes, turn the whole out on to a compote-dish, and serve as cold as possible. The May Duke Cherries are the- best for this dish.
Dried Cherries. — (1) Make some very small holes in as many Cherries as required, so that the stones may be taken out
Cherries — continued.
without breaking the Cherries very much. Then put them into boiling syrup made with J pint of water to lib. of sugar. Let them remain in this only long enough to scald — say about ten minutes, for if in any longer they will break up. Then take the pan off the fire, pour the contents in a basin, cover over the basin, and let them stand for a day. Take out the Cherries, put the syrup back into the pan, and boil it up again, skimming- frequently, and pour over the Cherries. This must be repeated for three days, and on the fourth the Cherries must be taken out, put on a strainer, and drained of all their moisture. Then put them on wire sieves, and keep them over a gentle heat for a few hours to dry, so that when touched they will not stick to the fingers. Let them get quite cold, then dust finely-powdered caster sugar over them, and put in layers with white paper between. Care must be taken that when drying the Cherries are not exposed to too much heat, or they will brown and become unsightly.
(2) To every 51b. of stoned Cherries take lib. of crushed preserving sugar. Put the fruit into a preserving-pan with sufficient water to cover it, and heat up to boiling-point ; take out the fruit with a perforated spoon and dry it ; put into the preserving-pan again, sprinkling sugar between each layer of Cherries. Let it stand a little, that the sugar may melt, then set the pan on the fire, and make the syrup scalding-hot as before ; take it off, and repeat this thrice, drain the fruit from the syrup, and lay the Cherries singly to dry on dishes in the sun, or on the stove. When dry, put them into a sieve, dip them into a pan of cold water, draw out again instantly, and pour them on a fine, soft cloth ; dry them, and set once more in the hot sun or on the stove. Keep the Cherries in a box in a dry place with white paper between the layers of Cherries. This way is best to give plumpness to the fruit, as well as colour and flavour.
Essence of Cherries. — To prepare this, red Kentish Morello Cherries and wild or Black Gean Cherries must be used, taking them in the proportion of fib. of the former to fib. of the latter. Take out the stones, crack them, put them together with the fruit into a stone bottle, pour over lqt. of proof spirit, and let it remain for a month. Then draw off 1 pint of the liquor, filling up with more of the spirit ; filter this pint, and pour it into a bottle that will hold 3 pints. Shake the bottle containing the Cherries and spirit, leave it for three days, strain through a flannel bag, then filter once or twice through paper, and mix it with the pint of liquor. Bottle and use as required.
Records on this page
Dried Cherries