The original text of the recipe: “We boil cherries, with so much water to cover them.” When it starts boiling, put some sugar and continue to boil, we pass through the sieve, put it on the fire and add the water as it should. a cup of a little flour and chew it with a couple of spoons of cold water, which we turn over in the soup, add the lemon juice, salt and a little more sugar, and serve with bread cut into squares baked in the oven.
Source: Eating (100 recipes), Maria Parvulescu, 1938
500 g cherry
80-100 g of sugar
1 tablespoon flour
1/2 lemon
a little salt
Wash the cherries and boil them with water to cover them
When the water with cherries boil, add half of the sugar and continue boiling until the cherries are well cooked
Squeeze the cherry cook through a strainer, squeezing the cherries well with a spoon of wood so that it sticks to the shell and sap
Add soup to boil again
Separately, 1 tablespoon of flour is well sprinkled with a few tablespoons of water so it becomes a fine white sauce with no cocoons
Add the flour sauce to the soup and stir well
Add half lemon juice, a little salt and the rest of the sugar
Serve cold with crisp bread crumbs
The amount of sugar may change depending on the taste.
A seasonal, simple and very good season! The combination with croutons is ideal!
