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English cookbook, 1700
Page 21a
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21 Dry Cherries. To every six pounds of cherries, take one pound of double refin'd sugar, stone your cherries over a bason to save their liquor, with whisk boyl your sugar, and when cold put in your cherries, sett them over a fire, & boyl them a little, take them off and lett them lye three Days, take them out with a pin, & lay them singly on the backside of a wire sieve with the holes upwards. place them in the sun, & when dry'd enough, not to stick to your fingers, turn & dry them on the other side & when they are perfectly dry, you must put them up between white paper in a paste-board box, & keep them in a dry place. Preserve Cherries. Mrs Roberts Stone two pound of Cherries, & strew over them two pound of double refin'd sugar, finely beaten, and four or five Spoonfuls of Spring-water, save as much of the juice as you can, and boyl them quick for near a quarter of an hour. Besure to shake and strain them, let them stand in the Syrup a day or two put to them a pint of red Curran juice raw, which you must Strain thro: a flannel bag, that it may be clear, then take half a pound of fine Sugar more finely beat, keep out some to strew over them when they boyl which must be very quick. Scum them clear, and take them off, & put them in a stone Bason 'till they are pretty cold. Mrs Roberts
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21 Dry Cherries. To every six pounds of cherries, take one pound of double refin'd sugar, stone your cherries over a bason to save their liquor, with whisk boyl your sugar, and when cold put in your cherries, sett them over a fire, & boyl them a little, take them off and lett them lye three Days, take them out with a pin, & lay them singly on the backside of a wire sieve with the holes upwards. place them in the sun, & when dry'd enough, not to stick to your fingers, turn & dry them on the other side & when they are perfectly dry, you must put them up between white paper in a paste-board box, & keep them in a dry place. Preserve Cherries. Mrs Roberts Stone two pound of Cherries, & strew over them two pound of double refin'd sugar, finely beaten, and four or five Spoonfuls of Spring-water, save as much of the juice as you can, and boyl them quick for near a quarter of an hour. Besure to shake and strain them, let them stand in the Syrup a day or two put to them a pint of red Curran juice raw, which you must Strain thro: a flannel bag, that it may be clear, then take half a pound of fine Sugar more finely beat, keep out some to strew over them when they boyl which must be very quick. Scum them clear, and take them off, & put them in a stone Bason 'till they are pretty cold. Mrs Roberts
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