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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 20
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boil it fast till it jelly very well; then put in the Quinces & let them have 2 or 3 boils to make them hot, then put them in Pots with Paper close to them. To preserve ripe Morella Cherries. Take your Cherries when quite turnd red but not too ripe, stone them & keep them covered with Sugar double refined pounded & sifted, & to every lb of Cherries a lb of Sugar, then take some Currants, bruise & Strain about half a Pint of Juice to every Pound of Cherries & add to it half a lb of Sugar, then boil them up 2 or 3 times & scum them well; then put them by till next Day & give them another boil up; then let them stand 3 or 4 Days longer
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boil it fast till it jelly very well; then put in the Quinces & let them have 2 or 3 boils to make them hot, then put them in Pots with Paper close to them. To preserve ripe Morella Cherries. Take your Cherries when quite turnd red but not too ripe, stone them & keep them covered with Sugar double refined pounded & sifted, & to every lb of Cherries a lb of Sugar, then take some Currants, bruise & Strain about half a Pint of Juice to every Pound of Cherries & add to it half a lb of Sugar, then boil them up 2 or 3 times & scum them well; then put them by till next Day & give them another boil up; then let them stand 3 or 4 Days longer
Szathmary Culinary Manuscripts and Cookbooks
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