DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 117

To Dry Cherries.
Stone your Cherries, to 4 pd of Cherries take one pound of Sugar make it into a thin Sirrup, boil it & scum it, then put in the Cherries, give them a good boil, take the scum of with a paper, set them by till next day then boil them again & let them stand a day or two longer, then boil them up again, when cold, lay them on Sieves in the Stove to dry, you must be sure to change them on clean dry Sieves every day till they are dry enough.
To make Lemmon Cream.
Take 4 large Lemmons & cut the outside yellow rinde very thin & small, let the rinde steep in the juice of the Lemmons 7 or 8 hours then take the whites of six Eggs & beat them pretty well, put them in a silver sausepan with the Lemmon juice & about a pint of Water, sweeten it to your taste set it over the fire, & keep it stirring till it is scalding hot, then strain it thro' a Lawn sieve, & put it in your glasses.

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To Dry Cherries. Stone your Cherries, to 4 pd of Cherries take one pound of Sugar make it into a thin Sirrup, boil it & scum it, then put in the Cherries, give them a good boil, take the scum of with a paper, set them by till next day then boil them again & let them stand a day or two longer, then boil them up again, when cold, lay them on Sieves in the Stove to dry, you must be sure to change them on clean dry Sieves every day till they are dry enough. To make Lemmon Cream. Take 4 large Lemmons & cut the outside yellow rinde very thin & small, let the rinde steep in the juice of the Lemmons 7 or 8 hours then take the whites of six Eggs & beat them pretty well, put them in a silver sausepan with the Lemmon juice & about a pint of Water, sweeten it to your taste set it over the fire, & keep it stirring till it is scalding hot, then strain it thro' a Lawn sieve, & put it in your glasses.