Skip to main content
Dessert

Whole Cherries

Preserved whole cherries sweetened and dried for storage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Whole Cherries

Ingredients

Directions

Prepare

  1. Shorten the stalks of the cherries.

  2. Preserve the cherries as directed in the previous recipe.

Dry and shape

  1. Drain the cherries on sieves and dry them in a stove until you can handle them.

  2. Roll the cherries in your fingers to make them round and smooth.

  3. Apply 4 to 6 dried cherries to each to make them appear larger.

Finish

  1. Lay the finished cherries on tin plates with the stalks upward.

  2. Lightly powder them with fine powdered sugar and place them in a stove.

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.

Explore the science

What each ingredient does

Cherries
The fruit is the dish itself, providing the flavour and the shape that the later steps refine.
Sugar
Sugar sweetens the fruit and, as a light powdered coating, gives the finished cherries a dry, sweet surface.

The step that matters

Drying the cherries until they can be handled. Fruit that is still wet stays sticky and soft, so it deforms when rolled and the coating will not hold well. Drying to a firmer surface lets the cherries keep their shape and take the powdered sugar evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes