DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 9

To preserve Cherries,
Take the cherrys when through ripe & newly gathered of ye trees, take to a pound of those cherrys 3 quarters of a pound of sugar stone ye cherries & beat the sugar & put it into ye preserving pann & put thereso a quarter of a pint of water & sett it uppon untill the sugar be through wett & a little warme then put in the cherries & lett boyle them a great pace as they boyle from them take them 3 or 4 times from ye fire shaking them up & downe a little to break them & then sett them on againe & lett it boyle till the sirrup be thick & ye fruit enough.
Another way to preserve cherrys;
Take to a pound of cherrys a pound of suger stone ye cherrys then take other [two?] pound of cherries stoned & put them into a skillett with a little rosewater & lett them boyle till ye licquor look very redd, then strain out ye licquor & put to it halfe of the pund of suger & make a sirrup when it boyles & is stirred put in the cherrys & lett them boyle a good pace, skiming them still as they boyle up & non & them takeing them of the fire & shaking them when the sirrup is very thick take them of the fire & pour them forth into a Silver bason, till they are cold.
To preserve Rasberries,
Take to a pound of faire Rasbetties a pound of suger boyle some small Rasberrys in a little water with thata licquore & ye which comes from the Rasberrys as the lie make ye sirrup with the suger boyle & skim it, lett it boyle till it comes to a good thicknes, then put in the fruite & boyle it a good pace for a quarter of an houre, when they are enough poure them into a bason till they are cold
To preserve white Rasberries
tale the weight of the Rasberries in suger make a sirrup with the suger & water & boyle it till it stand still; skyming it cleane then put in the frui & boyle it a great pace for a quarter of an houre; then pure them into a bason, till they are cold.

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To preserve Cherries, Take the cherrys when through ripe & newly gathered of ye trees, take to a pound of those cherrys 3 quarters of a pound of sugar stone ye cherries & beat the sugar & put it into ye preserving pann & put thereso a quarter of a pint of water & sett it uppon untill the sugar be through wett & a little warme then put in the cherries & lett boyle them a great pace as they boyle from them take them 3 or 4 times from ye fire shaking them up & downe a little to break them & then sett them on againe & lett it boyle till the sirrup be thick & ye fruit enough. Another way to preserve cherrys; Take to a pound of cherrys a pound of suger stone ye cherrys then take other [two?] pound of cherries stoned & put them into a skillett with a little rosewater & lett them boyle till ye licquor look very redd, then strain out ye licquor & put to it halfe of the pund of suger & make a sirrup when it boyles & is stirred put in the cherrys & lett them boyle a good pace, skiming them still as they boyle up & non & them takeing them of the fire & shaking them when the sirrup is very thick take them of the fire & pour them forth into a Silver bason, till they are cold. To preserve Rasberries, Take to a pound of faire Rasbetties a pound of suger boyle some small Rasberrys in a little water with thata licquore & ye which comes from the Rasberrys as the lie make ye sirrup with the suger boyle & skim it, lett it boyle till it comes to a good thicknes, then put in the fruite & boyle it a good pace for a quarter of an houre, when they are enough poure them into a bason till they are cold To preserve white Rasberries tale the weight of the Rasberries in suger make a sirrup with the suger & water & boyle it till it stand still; skyming it cleane then put in the frui & boyle it a great pace for a quarter of an houre; then pure them into a bason, till they are cold.