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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 7
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no hotter than it is after small Bread or Pies; when they are dry keep them in a box very close with no paper between. To make Cherry Jam Take 12 # of Stoned Cherries, boil them & break them as they boil; & when you have boil'd all the juice away & can see the Bottom of the Pan put in 3 # of sugar very finely beaten; stir it well & let them take 2 or 3 boils; then put them in Pots or Glasses To preserve Morella or Carnation cherries. Stone the Cherries & to Morellas take Jelly of White Currants drawn with a little water & run through a Jelly Bag; 1 1/2 Pint of the Jelly & 3 # of fine sugar; set on a quick fire; when it
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no hotter than it is after small Bread or Pies; when they are dry keep them in a box very close with no paper between. To make Cherry Jam Take 12 # of Stoned Cherries, boil them & break them as they boil; & when you have boil'd all the juice away & can see the Bottom of the Pan put in 3 # of sugar very finely beaten; stir it well & let them take 2 or 3 boils; then put them in Pots or Glasses To preserve Morella or Carnation cherries. Stone the Cherries & to Morellas take Jelly of White Currants drawn with a little water & run through a Jelly Bag; 1 1/2 Pint of the Jelly & 3 # of fine sugar; set on a quick fire; when it
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