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Susan Gilbert's late nineteenth century British cookery manuscript

Page 141

To Preserve Cherries
Stone 1 lb of Cherries not too ripe, put them in a stew-pan and boil them alone over a slow fire till all their liquor be wasted, then put to them 1/2 pint of water when some White Currants have been boiled in it, and run through a jelly bag put in with the Water 1 lb of fine powdered loaf sugar, boil them till clear, skim it well; then fill your jars half full of Cherries, and strain your jelly through Muslin, and then fill your jars up with it. Next day lay Brandy papers over them, and tie them down close with a Bladder Mr. H. Farrs receipt March 17th 1853.
To Preserve Damsons
Take Damsons when full ripe, prick the skins with a large needle, to every 1 lb of Fruit take 1/2 lb of Sugar, put them in a stone jar a layer of Damsons, and then 1 of Sugar, till your jar is full, Tie a paper over them, put

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To Preserve Cherries Stone 1 lb of Cherries not too ripe, put them in a stew-pan and boil them alone over a slow fire till all their liquor be wasted, then put to them 1/2 pint of water when some White Currants have been boiled in it, and run through a jelly bag put in with the Water 1 lb of fine powdered loaf sugar, boil them till clear, skim it well; then fill your jars half full of Cherries, and strain your jelly through Muslin, and then fill your jars up with it. Next day lay Brandy papers over them, and tie them down close with a Bladder Mr. H. Farrs receipt March 17th 1853. To Preserve Damsons Take Damsons when full ripe, prick the skins with a large needle, to every 1 lb of Fruit take 1/2 lb of Sugar, put them in a stone jar a layer of Damsons, and then 1 of Sugar, till your jar is full, Tie a paper over them, put