Transcribe
Translate
Anne Bayne booke [of recipes] circa 1700
Page 42
More information
digital collection
archival collection guide
transcription tips
(42) To preserve Morella Cherries Take your Cherries when they are a bright rid. & stone them with a quill cut like a pen. then make a thin syrrup for them that is a pint of water & a pint of Clarified sugar to 2 pound of Cherries. then boile your syrrup very well & put in your Cherries & cover them with white cap paper & let them boile. then take them of the fire & shake them very well 2 or 3 times. then take them & power them into a cleane stone pankin. & cover them with a paper & let them stand till the next day then take your Cherries out of that & make a syrrup as much as you think will cover them & to every pound of sugar you must put a gill of water. & halfe a gill of the Iuice of Currans as for your Cleare cake boile your syrrup very well & take of all the skim. then put in your Cherries & boile them very well & put them into your glasses or pots fine loafe sugar is much better then powder sugar. the first syrrup will doe for Cherry brandy
Saving...
prev
next
(42) To preserve Morella Cherries Take your Cherries when they are a bright rid. & stone them with a quill cut like a pen. then make a thin syrrup for them that is a pint of water & a pint of Clarified sugar to 2 pound of Cherries. then boile your syrrup very well & put in your Cherries & cover them with white cap paper & let them boile. then take them of the fire & shake them very well 2 or 3 times. then take them & power them into a cleane stone pankin. & cover them with a paper & let them stand till the next day then take your Cherries out of that & make a syrrup as much as you think will cover them & to every pound of sugar you must put a gill of water. & halfe a gill of the Iuice of Currans as for your Cleare cake boile your syrrup very well & take of all the skim. then put in your Cherries & boile them very well & put them into your glasses or pots fine loafe sugar is much better then powder sugar. the first syrrup will doe for Cherry brandy
Szathmary Culinary Manuscripts and Cookbooks
sidebar
