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English cookbook, 1750-1780
Page 91
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To Preserve Cherries Take Cornation Morel or ye best Stentish Cherries before they are to ripe stone them on a Paper Weigh y/m and to a Lb of Cherries take a Lb 3 Q.rs of Double redin'd Sugar then Stone some worser Cherries & strip some White Currens to make Liquor put them into a Jugg coverd w/th 2 or 3 Spoonfulls of Water when Enough Strain your Liquor of thorough a Cotton Bagg then to every Lb of Cherries take a pint of this Liquor Just wett y/r Sugar in Water Boyl it to a Candy heigh then put in y/r Liquor Just let it Boyl Skim it when is Done throug in y/r Cherries Boyl them a peace till tender and Clear Skim y/m with Paper put your Cherries in Glasses & pour y/r Liquor upon them
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To Preserve Cherries Take Cornation Morel or ye best Stentish Cherries before they are to ripe stone them on a Paper Weigh y/m and to a Lb of Cherries take a Lb 3 Q.rs of Double redin'd Sugar then Stone some worser Cherries & strip some White Currens to make Liquor put them into a Jugg coverd w/th 2 or 3 Spoonfulls of Water when Enough Strain your Liquor of thorough a Cotton Bagg then to every Lb of Cherries take a pint of this Liquor Just wett y/r Sugar in Water Boyl it to a Candy heigh then put in y/r Liquor Just let it Boyl Skim it when is Done throug in y/r Cherries Boyl them a peace till tender and Clear Skim y/m with Paper put your Cherries in Glasses & pour y/r Liquor upon them
Szathmary Culinary Manuscripts and Cookbooks
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