JELLIED CHERRIESDrain a 20 ounce of sour red pitted cherries. Force through a fine sieve. Measure the pulp.
For each 1/2 cup of fruit pulp use:
1 egg white (pasteurized)
4 or 5 drops of lemon juice or almond extract
3 or 4 grains salt
1/3 to 1/2 cup sugar
Beat the egg whites until stiff, then beat the sugar into them, add the fruit pulp and flavoring. Use an egg beater for the entire process.
When stiff pile lightly in a serving dish or in individual serving glasses. Chill thoroughly. If allowed to stand too long the liquid may separate out.
One egg white and 1/2 cup fruit pulp will serve three
From: Recipelink.com
Source: Vintage recipe booklet: Tested and Selected Cherry Recipes - Improve Your Recipes with Domino Sugars, Not dated (looks like 1940's or 1950's)
MsgID: 3151321
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 08-24-09 Recipe Swap - Life is Just a Bo...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 08-24-09 Recipe Swap - Life is Just a Bo...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (17)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Fruit
Desserts - Fruit
- Blackberry Cobbler (fantastic)
- South Beach Diet Chocolate-Dipped Strawberries (with walnuts and sesame seeds)
- Cream of Raspberries and Yogurt (food processor)
- Nearly-Instant Strawberry Trifle
- Poached Apricots
- Strawberry Souffle (food processor)
- Cobbler Pie
- Strawberry Meringue Torte (Dream Whip, 1968)
- Oatmeal Apple Crisp (Presto Pressure Cooker Manual, 2006)
- Honey-Caramelized Bananas and Oranges (serves 2)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!