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Cerises À L’eau-de-vie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cerises À L’eau-de-vie

Ingredients

Directions

  1. Drain the cherries on a towel.

  2. Skewer the cherries, leaving the stems intact.

  3. Let them dry on a sieve, avoiding drying them in a warm place to ensure the sugar adheres properly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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