Transcribe
Translate
Receipts in cookery, Mrs. White of Stoney Lane, England
Page 9
More information
digital collection
archival collection guide
transcription tips
To dryCcherries in Bunches Take Kintish or Morella Cherries & tye them in Bunches with a thread, about a Dozen together, and when you have dried your other cherries put the Syrup that they came out of to your Bunches; let them just boil & cover them close; the next Day scald them & when they are cold lay them in Sieves in a cool oven; turn then & heat the oven every Day til they are dry. To preserve White Currants Take large white Currants (not the Amber colour'd), strip them & to two Quarts of Currants put a Pint of Water; boil them very fast & run them thro' a Jelly Bag; to a Pint of Juice put in a Pound & half of Sugar & half a lb of stoned
Saving...
prev
next
To dryCcherries in Bunches Take Kintish or Morella Cherries & tye them in Bunches with a thread, about a Dozen together, and when you have dried your other cherries put the Syrup that they came out of to your Bunches; let them just boil & cover them close; the next Day scald them & when they are cold lay them in Sieves in a cool oven; turn then & heat the oven every Day til they are dry. To preserve White Currants Take large white Currants (not the Amber colour'd), strip them & to two Quarts of Currants put a Pint of Water; boil them very fast & run them thro' a Jelly Bag; to a Pint of Juice put in a Pound & half of Sugar & half a lb of stoned
Szathmary Culinary Manuscripts and Cookbooks
sidebar
