Dried Cherries

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Gather the largest flemish cherries (or english bearers) when nearly ripe, pick off the stalks and take the stones away.
  2. Have ready a thin syrup boiling-hot, put the cherries into it, and let them remain till the next day.
  3. Then strain and boil the liquor again, and add to the cherries.
  4. Repeat the previous step on the third day.
  5. On the fourth day strain the syrup, add more sugar, and clarify it.
  6. Boil the syrup to a strong consistence, add the cherries, and put them into jars.
  7. When they are cold cover them close.
  8. When wanted for use take them out, lay them on large drying sieves, and put them in a very slack oven.
Original Text
Dried Cherries. Gather the largest flemish cherries (or english bearers) when nearly ripe, pick off the stalks and take the stones away; have ready a thin syrup boiling-hot, put the cherries into it, and let them remain till the next day; then strain and boil the liquor again, and add to the cherries; the same again on the third day; on the fourth day strain the syrup, add more sugar, and clarify it; boil it to a strong consistence, add the cherries, put them into jars, and when they are cold cover them close. When wanted for use take them out, lay them on large drying sieves, and put them in a very slack oven. N. B. In the same manner may be done apricots, pears, plums, [301]&c.
Notes
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