Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 21. One of the earliest known cookbooks by an African American author.
Stem and stone the fruit.
Paste a large pudding dish, take out the cherries from the juice, fill the dish and cover with paste; set in the oven to bake, boil the juice quite thick, sweeten to your taste.
When cold, add one pint sweet cream to the syrup; take off the top crust and turn the syrup over the cherries, returning the crust.
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