Cherry Paste from Modern Cookery for Private Families by Eliza Acton
Stone the cherries; boil them gently in their own juice for thirty minutes; press the whole through a sieve; reduce it to a very dry paste; then take it from the fire, and weigh it; boil an equal p...
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Cooking tools:
- Cherry pitter
- Saucepan
- Stove
- Fine-mesh sieve
- Wooden spoon
- Kitchen scale
- Measuring cup
Ingredients
- candying
- cherries
- sugar
- paste
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