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American cookbook, 1759
Page 23
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To praeserve Cherries in Gelly. Take one pound of Cherries, a pint of faire water, a quarter of a pound of Gooseberries, 2 ounces of Sugar. Boile these together, & straine them. Take a pound of the fairest Cherries & stone them: & a pound of Sugar, boile them in the syrrop, till they gelly strongly in the syrrop by litle & litle: Boile them as fast as you can.
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To praeserve Cherries in Gelly. Take one pound of Cherries, a pint of faire water, a quarter of a pound of Gooseberries, 2 ounces of Sugar. Boile these together, & straine them. Take a pound of the fairest Cherries & stone them: & a pound of Sugar, boile them in the syrrop, till they gelly strongly in the syrrop by litle & litle: Boile them as fast as you can.
Szathmary Culinary Manuscripts and Cookbooks
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