DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803

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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803

Page 27

cloves; two ounces of ginger sliced, the same of long peper, black peper, Jamaica peper three ounces of mustard seed tied up in a bag four ounces of garlich, and a stick of horseradish cut in slices, boil them five minuts in the Allegor, then pour it upon your pickles, tie them down, and keep them for use.
To Preserve Morello Cherries
Get your Cherries when they are full ripe, take out the stalks and prick them with a pin, to every two pounds of Cherries, put a pound and a half of loaf Sugar, beat part of your Sugar and strew it over them, let them stand all night, dissolve the rest of your Sugar in half a pint of the juice of currants, set it over a slow fire, and put in the Cherries, with the Sugar, and give them a gentle scald, let them stand all night again, and give them another scald, then take them carfully out and boil your Syrup till it is thick. Then pour it upon your Cherries, if you find it be too thin, boil it again.

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cloves; two ounces of ginger sliced, the same of long peper, black peper, Jamaica peper three ounces of mustard seed tied up in a bag four ounces of garlich, and a stick of horseradish cut in slices, boil them five minuts in the Allegor, then pour it upon your pickles, tie them down, and keep them for use. To Preserve Morello Cherries Get your Cherries when they are full ripe, take out the stalks and prick them with a pin, to every two pounds of Cherries, put a pound and a half of loaf Sugar, beat part of your Sugar and strew it over them, let them stand all night, dissolve the rest of your Sugar in half a pint of the juice of currants, set it over a slow fire, and put in the Cherries, with the Sugar, and give them a gentle scald, let them stand all night again, and give them another scald, then take them carfully out and boil your Syrup till it is thick. Then pour it upon your Cherries, if you find it be too thin, boil it again.