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English cookbook, 1600s
Page 103
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with a clean cloath and put it into a pot with boyling water and let it stand untill they cast out all their joyce then stone the chirries that you ar to preserve but keep them as whole as you can and take the weight of them of suggar and clarify it with the white of an egg and pour the joyce of your stoved chirries into it and give your chiries a boyl and put them into your gilly pot and boyl up your syrop pretty thicke and put about them and let them cool before you cover them To preserve goosberries pull your goosberries being large and full but not too ripe with the stalks at them
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with a clean cloath and put it into a pot with boyling water and let it stand untill they cast out all their joyce then stone the chirries that you ar to preserve but keep them as whole as you can and take the weight of them of suggar and clarify it with the white of an egg and pour the joyce of your stoved chirries into it and give your chiries a boyl and put them into your gilly pot and boyl up your syrop pretty thicke and put about them and let them cool before you cover them To preserve goosberries pull your goosberries being large and full but not too ripe with the stalks at them
Szathmary Culinary Manuscripts and Cookbooks
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