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English cookbook, 1750-1780
Page 121
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between Cloths to dry, when you have so done put them into clean dry Jars, then take a thick sirrup of Sugar, & an equal quantity of Brandy mix it very well together, & fill up your Jars with it, then tye them down close with bladders. Peaches are done the same way. Cherries in Brandy. Take the finest large Morello Cherries, clip the ends of the Stalks & put them in clean dry Jars as many as the Jars will hold, then fill them up with Brandy, to a Gallon of Brandy put a pd of Sugar, break the Sugar small & put on the top of the Cherries. To make Cherry Jam . Stone the Cherries & weigh them, to 4 pd of Cherries take one pd of Sugar and a quarter of a pint of the juice of Currants, boil the Cherries till the Liquor is all dry'd away, then put in the Sugar, & the juice of Currants, let it boil about a quarter of an hour & then put it in your sweetmeat pots, & when cold cover them with a paper dipt in Brandy. You must be sure to keep it stirring all the time it boils.
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between Cloths to dry, when you have so done put them into clean dry Jars, then take a thick sirrup of Sugar, & an equal quantity of Brandy mix it very well together, & fill up your Jars with it, then tye them down close with bladders. Peaches are done the same way. Cherries in Brandy. Take the finest large Morello Cherries, clip the ends of the Stalks & put them in clean dry Jars as many as the Jars will hold, then fill them up with Brandy, to a Gallon of Brandy put a pd of Sugar, break the Sugar small & put on the top of the Cherries. To make Cherry Jam . Stone the Cherries & weigh them, to 4 pd of Cherries take one pd of Sugar and a quarter of a pint of the juice of Currants, boil the Cherries till the Liquor is all dry'd away, then put in the Sugar, & the juice of Currants, let it boil about a quarter of an hour & then put it in your sweetmeat pots, & when cold cover them with a paper dipt in Brandy. You must be sure to keep it stirring all the time it boils.
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