DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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take such cherries as grow by the walls when they are ripe stone them & lay them into a bason to keep the sirrup that comes from them, then take a good quantity of water & sweeten it very well with sugar, then put in your cherries & sett them over a quick fire of charcoale. stirring them continually with a silver ladle and letting them boyle apace till the sirrup look very redd, then take them from the fire & powre them into a gally pott & Cover them & sett them into a warme stove all night, the next morning take them out of the sirrup & lay them uppon glass plates & sett them into a stove till the time you did them the day before then make a strong sirrup with sugar & water & put your cherrys into the gally pott & poure that sirrup into them & let them stand all night, the next day lay them uppon glassplates & dry them in a stove & [seare?] fine sugar on them in the drying 
[I?] drie Cherries Redd
take to six pound of cherries one pound of sugar & as much water as will melt y sugar, pull out y stalks & stones of the cherrys & put them into y sirrup & lett them boyle a pace as for preserving, as they boyle upp skim them cleane; when they are boyled enough pourethem into a gally pott & lett them lie three daies in the sirrup in a warme stove. to swell them, then take them forth & lay them uppon glass plates to dry in a stove, shifting & turning them every day;
You may fripp them in a pritty strong sirrup beforeyou lay them on the plates to drie if you like to have them candie flat them not too much in the drying
very faire cherries meaty dry'd of themselves every cherry stalk by stalk in a sive with holes & soe dry'd in a Coole oven

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take such cherries as grow by the walls when they are ripe stone them & lay them into a bason to keep the sirrup that comes from them, then take a good quantity of water & sweeten it very well with sugar, then put in your cherries & sett them over a quick fire of charcoale. stirring them continually with a silver ladle and letting them boyle apace till the sirrup look very redd, then take them from the fire & powre them into a gally pott & Cover them & sett them into a warme stove all night, the next morning take them out of the sirrup & lay them uppon glass plates & sett them into a stove till the time you did them the day before then make a strong sirrup with sugar & water & put your cherrys into the gally pott & poure that sirrup into them & let them stand all night, the next day lay them uppon glassplates & dry them in a stove & [seare?] fine sugar on them in the drying [I?] drie Cherries Redd take to six pound of cherries one pound of sugar & as much water as will melt y sugar, pull out y stalks & stones of the cherrys & put them into y sirrup & lett them boyle a pace as for preserving, as they boyle upp skim them cleane; when they are boyled enough pourethem into a gally pott & lett them lie three daies in the sirrup in a warme stove. to swell them, then take them forth & lay them uppon glass plates to dry in a stove, shifting & turning them every day; You may fripp them in a pritty strong sirrup beforeyou lay them on the plates to drie if you like to have them candie flat them not too much in the drying very faire cherries meaty dry'd of themselves every cherry stalk by stalk in a sive with holes & soe dry'd in a Coole oven