Cherry Preserves
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Method
- Wash, pick and stone the cherries, saving the juice.
- Allow one pound sugar to each pound fruit.
- Boil the juice and sugar to a thick syrup, then put in half the cherries and stew till nearly done.
- Take them out with a perforated spoon and lay on dishes.
- Pat in the other half, let them stew as long as the first;
- then take out and lay in dishes.
- Meantime boil the syrup gently.
- When the cherries are cool, put them again in the syrup and boil a short time.
- Pour in a large bowl and cool, then put in glass jars and cover tightly.
- Scarlet short stems and large wax cherries are best for preserving.--Mrs.
- S.
- T.
Plating
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