DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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them nor boile them too much, they being apt to Harden and change Colour, and when they are Enough put them in Glasses one, by one, and Strain The Sirrup through a piece of Murselin for fear of the Seeds, then have ready Gelly of red Currants to the Quantity to fill up your Glasses, and put in your Sirrup to your Gelly, and let them have a boile or two together, then put in your Gelly by degrees That they don't Swim on top of the Glasses.  
To Preserve Marmalady of Rasberries or Currants. 
Take a Pound of Rasberies and a Pound of Currants, 2 Pound of Single refin'd Sugar, break The Sugar into pieces, and Stirr it often and Scim it Cleane, boile it till you think it Stiff enough, it will Be better collour'd if you reserve 2 or 3 Spoonfull of Rasberies out of every Pound and when its almost enough Squeeze in the Juice into the Marmalade and it will then be better Colour'd.  So you may doe Rasberies, or Currants, by themselves a Pound of Sugar to a Pound of fruite, ife for Puffs, Tarts or Creames halfe the weight in Sugar Is enough, boyle it till it Spatters. 

To Preserve Cherries Whole.  

Take the best Merrella Cherries without Spots-- Stone them Carefully and you may doe Some with Their Stones in and Stalks on and their weight In Loafe Sugar clarrifie your Sugar in a little Water Scim it very well and boile it to a Candy Heigth, then put in your Cherries and let them boile Leasurally for feare they Should breake, taking Them off the fire 2 or 3 tims so do till you See they Look clear then take them out one by one, from the Sirrup and put them in your Glasses, having ready What quantity of Gelly you think will fill up your Glasses and to a pint of Gelly a pound of Sugar then put In your Sirrup to the Gelly with your cherries, and let Them have a boile or two together then fill up your Glasses and Set them in the Store all night and the Next day Paper them and put them in your Store.  

                                                                                                                          M.

Saving...

them nor boile them too much, they being apt to Harden and change Colour, and when they are Enough put them in Glasses one, by one, and Strain The Sirrup through a piece of Murselin for fear of the Seeds, then have ready Gelly of red Currants to the Quantity to fill up your Glasses, and put in your Sirrup to your Gelly, and let them have a boile or two together, then put in your Gelly by degrees That they don't Swim on top of the Glasses. To Preserve Marmalady of Rasberries or Currants. Take a Pound of Rasberies and a Pound of Currants, 2 Pound of Single refin'd Sugar, break The Sugar into pieces, and Stirr it often and Scim it Cleane, boile it till you think it Stiff enough, it will Be better collour'd if you reserve 2 or 3 Spoonfull of Rasberies out of every Pound and when its almost enough Squeeze in the Juice into the Marmalade and it will then be better Colour'd. So you may doe Rasberies, or Currants, by themselves a Pound of Sugar to a Pound of fruite, ife for Puffs, Tarts or Creames halfe the weight in Sugar Is enough, boyle it till it Spatters. To Preserve Cherries Whole. Take the best Merrella Cherries without Spots-- Stone them Carefully and you may doe Some with Their Stones in and Stalks on and their weight In Loafe Sugar clarrifie your Sugar in a little Water Scim it very well and boile it to a Candy Heigth, then put in your Cherries and let them boile Leasurally for feare they Should breake, taking Them off the fire 2 or 3 tims so do till you See they Look clear then take them out one by one, from the Sirrup and put them in your Glasses, having ready What quantity of Gelly you think will fill up your Glasses and to a pint of Gelly a pound of Sugar then put In your Sirrup to the Gelly with your cherries, and let Them have a boile or two together then fill up your Glasses and Set them in the Store all night and the Next day Paper them and put them in your Store. M.