Name: Cream Cherries
Ingredients: one end; two put % each side of the stem of the cream ball

Cream Cherries

Ingredients

one end
two put % each side of the stem of the cream ball

Directions

Make a small round ball of French Cream ; cut a strip of citron the size of a cherry stem; put the ball of cream on one end; take a cherry glace and cutting it in two put % each side of the stem of the cream ball. Lucy Bostwick.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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. See the original page.