Preserved Cherries

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
For the cherries
For the syrup
Instructions (10)
  1. Combine four pounds of cherries with one pound of sugar.
  2. Add just enough water to the sugar to wet it, then melt and boil it to create a syrup.
  3. Stone the cherries and add them to the boiling syrup.
  4. Boil the cherries in the syrup, skimming two or three times.
  5. Remove the cherries from the syrup and let them stand for two or three days.
  6. Boil the syrup again and pour it over the cherries, but do not boil the cherries further.
  7. Let the cherries stand in the syrup for three or four more days.
  8. Remove the cherries from the syrup and place them in sieves to dry.
  9. Dry the cherries in the sun or in a slow oven.
  10. Once dry, arrange the cherries in rows between layers of white paper in boxes.
Original Text
To four pounds of cherries put one pound of sugar, and just put as much water to the sugar as will wet it; when it is melted, make it boil, stone your cherries, put them in, and make them boil; skim them two or three times, take them off, and let them stand in the syrup two or three days, then boil your syrup and put to them again, but don't boil your cherries any more. Let them stand three or four days longer, then take them out, lay them in sieves to dry, and dry them in the sun, or in a slow oven to dry; when dry, lay them in rows in papers and so a row of cherries, and a row of white paper in boxes.
Notes
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