Cherries, to preserve. No. 1.

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 (4)
for the jelly
for the cherries
substitutions for jelly
Instructions (10)
  1. Stone the fruit.
  2. For morella cherries, take the jelly of white currants, drawn with a little water, and run through a jelly-bag.
  3. To a pint and a half of jelly, add three pounds of fine sugar.
  4. Set it on a quick fire.
  5. When it boils, skim it, and put in a pound of stoned cherries.
  6. Let them not boil too fast at first; take them off at times.
  7. But when they are tender boil them very fast till they are very clear and jelly.
  8. Then put them into pots or glasses.
  9. Carnation cherries must have red currant jelly.
  10. If you have not white currant jelly for the morella, codling jelly will do.
Original Text
Cherries, to preserve. No. 1. Take either morella or carnation; stone the fruit; to morella cherries take the jelly of white currants, drawn with a little water, and run through a jelly-bag; to a pint and a half of jelly, add three pounds of fine sugar. Set it on a quick fire; when it boils, skim it, and put in a pound of stoned cherries. Let them not boil too fast at first; take them off at times; but when they are tender boil them very fast till they are very clear and jelly; then put them into pots or glasses. The carnation cherries must have red currant jelly; if you have not white currant jelly for the morella, codling jelly will do.
Notes
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