Morella Cherries, to preserve in Brandy

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (11)
  1. Take two pounds of morella cherries, when not too ripe, but finely coloured, weighed with their stalks and stones.
  2. Put a quart of water and twelve ounces of double-refined sugar into a preserving-pan, and set it over a clear charcoal fire.
  3. Let it boil a quarter of an hour; skim it clean, and set it by till cold.
  4. Then take away the stalks and stones, and, when the syrup is quite cold, put the stoned cherries into the syrup.
  5. Set them over a gentle fire, and let them barely simmer till their skins begin to rise.
  6. Take them from the fire; pour them into a basin; cut a piece of paper round of the size of the basin; lay it close upon the cherries while hot, and let them stand so till next day.
  7. Set a hair sieve in a pan, and pour the cherries into it; let them drain till the syrup is all drained out.
  8. Boil the syrup till reduced to two-thirds, and set it aside till cold.
  9. Put your cherries into a glass jar; put to them a spoonful of their own syrup and one of brandy, and continue to do so till the jar is filled within two inches of the top.
  10. Then put over it a wet bladder, and a piece of leather over that; tie it down close, and keep it in a warm place.
If you do not mind the stones
  1. Merely cut off the stalks of the cherries.
Original Text
Morella Cherries, to preserve in Brandy. Take two pounds of morella cherries, when not too ripe, but finely coloured, weighed with their stalks and stones. Put a quart of water and twelve ounces of double-refined sugar into a preserving-pan, and set it over a clear charcoal fire. Let it boil a quarter of an hour; skim it clean, and set it by till cold. Then take away the stalks and stones, and, when the syrup is quite cold, put the stoned cherries into the syrup, set them over a gentle fire, and let them barely simmer till their skins begin to rise. Take them from the fire; pour them into a basin; cut a piece of paper round of the size of the basin; lay it close upon the cherries while hot, and let them stand so till next day. Set a hair sieve in a pan, and pour the cherries into it; let them drain till the syrup is all drained out: boil the syrup till reduced to two-thirds, and set it aside till cold. Put your cherries into a glass jar; put to them a spoonful of their own syrup and one of brandy, and continue to do so till the jar is filled within two inches of the top: then put over it a wet bladder, and a piece of leather over that; tie it down close, and keep it in a warm place. If you do not mind the stones, merely cut off the stalks of the cherries.
Notes
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