DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Catherine Russell cookbook, ca. 1740s

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Page 11

Cakes of Citterns
Pare Your Cittern as thin as You Can lay them in water all Night the next day Sew 'em up in a linnen bagg and putt them into a Skillet and a Little warm water and let boyl till them are tender as to preservance then quarter them and cut out the middle & cut them in peices beat them in a Stone morter very Fine then to So many pounds of Cittern as many of double refined Sugar and wett your Sugar with water then putt into glasses and putt into the [Hen?] and Lett it Stand all till tis Candied hard then turn it out on Sheets of Glasses and when 'tis drie Enough make it into Cakes and let them stand till they are drie enough turning them 2 or 3 times a day till they are drie
To Preserve Cherrys
Take the Largest Cherrys you can get then to a pound of Cherrys take a pint of the Juice of Currants then put the Juice into a basin or Skillet and put the Cherrys to them You must have two pounds of Sugar and set over a quick fire and let them Stand about half an hour and boyl as fast as you can as they boyl Scum them and take them of the fire and put the Cherrys into glasses put as many as will cover the bottom Let your jelly Stand till 'tis a little cold if you would have it Stif Jelly you must have the weight of Juice to the weight of Sugar

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Cakes of Citterns Pare Your Cittern as thin as You Can lay them in water all Night the next day Sew 'em up in a linnen bagg and putt them into a Skillet and a Little warm water and let boyl till them are tender as to preservance then quarter them and cut out the middle & cut them in peices beat them in a Stone morter very Fine then to So many pounds of Cittern as many of double refined Sugar and wett your Sugar with water then putt into glasses and putt into the [Hen?] and Lett it Stand all till tis Candied hard then turn it out on Sheets of Glasses and when 'tis drie Enough make it into Cakes and let them stand till they are drie enough turning them 2 or 3 times a day till they are drie To Preserve Cherrys Take the Largest Cherrys you can get then to a pound of Cherrys take a pint of the Juice of Currants then put the Juice into a basin or Skillet and put the Cherrys to them You must have two pounds of Sugar and set over a quick fire and let them Stand about half an hour and boyl as fast as you can as they boyl Scum them and take them of the fire and put the Cherrys into glasses put as many as will cover the bottom Let your jelly Stand till 'tis a little cold if you would have it Stif Jelly you must have the weight of Juice to the weight of Sugar