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Catherine Russell cookbook, ca. 1740s
Page 12
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To Preserve white Damasins Green Scald them till they be Hard in water them take them up and pick them as many you please take as much Sugar as they weigh Srew a little in the bottom put 2 or 3 spoonfulls of water then put in the Damasins and Sugar and boyl them take them off and let 'em stand a day or two then boyle them again & let them stand till they are Cold To Preserve white plumbs Green Take your plumbs before they are ripe and prick them to the Stones in 2 or 3 places then Cadle them in fair water close cover'd for to keep them in Scalding water for [Codling?] them often will make then as green as grass then take them up and let them drop in the middle of a Ceive them put them in a preserving pan & and put as much clarified sugar as will cover them warm them [3 or] 4 times a little and Scum them clean when cold put them up for Use To Preseve Currants in branches Part 'em from each other in their branches put a lay of Sugar & a lay of Currants boyle them as fast a you do rasberrys don't put in the Spoon but [Stain] them boyl em till the Syrup be thick take 'em of and Let 'em Stand till cold and then put them in Glasses
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To Preserve white Damasins Green Scald them till they be Hard in water them take them up and pick them as many you please take as much Sugar as they weigh Srew a little in the bottom put 2 or 3 spoonfulls of water then put in the Damasins and Sugar and boyl them take them off and let 'em stand a day or two then boyle them again & let them stand till they are Cold To Preserve white plumbs Green Take your plumbs before they are ripe and prick them to the Stones in 2 or 3 places then Cadle them in fair water close cover'd for to keep them in Scalding water for [Codling?] them often will make then as green as grass then take them up and let them drop in the middle of a Ceive them put them in a preserving pan & and put as much clarified sugar as will cover them warm them [3 or] 4 times a little and Scum them clean when cold put them up for Use To Preseve Currants in branches Part 'em from each other in their branches put a lay of Sugar & a lay of Currants boyle them as fast a you do rasberrys don't put in the Spoon but [Stain] them boyl em till the Syrup be thick take 'em of and Let 'em Stand till cold and then put them in Glasses
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