- Nine pounds of fruit
- Four pounds of sugar
- One pint of malt or cider vinegar
- One-half ounce of cinnamon bark
- one-half ounce of whole cloves
"Make syrup of the ingredients, and boil for a few minutes before adding the cherries. Cook the fruit in the syrup until the skins burst. Take out the cherries, and boil the syrup down until thick. Pour over the cherries while hot."
More "Lost" Cherries Recipes
Cherry Wine (1934)
Mississippi Cherry Torte (1965)
(Origin - "The 1910 Hotel St Francis Cook Book" by Victor Hirtzler, "San Francisco's Legendary Master Chef." Republished in 1988 by Windgate Press.)
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