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English cookbook, 1600s
Page 102
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and see that they be not bruised but let them be pulled with the stalks at them and the next day take them out of your syrop and eak up your syrop wt. a litle water and give your plumbs a boyl in it and then put them into your gilly pot and boyl up your syrop but not soe thick as at the first day a when it is cold cover them up. To preserve chirries Take morallo chirries being ripe and full and pull them with the stalks at them then take some of the [worst?] of them and put into a dry stoup and stope the mouth of it
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and see that they be not bruised but let them be pulled with the stalks at them and the next day take them out of your syrop and eak up your syrop wt. a litle water and give your plumbs a boyl in it and then put them into your gilly pot and boyl up your syrop but not soe thick as at the first day a when it is cold cover them up. To preserve chirries Take morallo chirries being ripe and full and pull them with the stalks at them then take some of the [worst?] of them and put into a dry stoup and stope the mouth of it
Szathmary Culinary Manuscripts and Cookbooks
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