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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 8
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boils scum it & put in 2# of the stoned cherries. let them not boil too fast at first; shake them sometimes; when they are tender boil them very fast till they jelly & are very clear, then put them in the pots or glasses. The carnation cherries must have red currant jelly; & if you can get no white, that of Codlins will serve for the morellas. To dry cherries without sugar. stone the cherries & set them on them on the fire with only what liquor comes out of them; let them boil up 2 or 3 times; shake them as they boil; then put them in an Earthen Pot; the next day scald them, & when they are cold lay them on the sieves & dry them in an oven not too hot - twice heating will dry any sort of cherries.
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boils scum it & put in 2# of the stoned cherries. let them not boil too fast at first; shake them sometimes; when they are tender boil them very fast till they jelly & are very clear, then put them in the pots or glasses. The carnation cherries must have red currant jelly; & if you can get no white, that of Codlins will serve for the morellas. To dry cherries without sugar. stone the cherries & set them on them on the fire with only what liquor comes out of them; let them boil up 2 or 3 times; shake them as they boil; then put them in an Earthen Pot; the next day scald them, & when they are cold lay them on the sieves & dry them in an oven not too hot - twice heating will dry any sort of cherries.
Szathmary Culinary Manuscripts and Cookbooks
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