Skip to content

Morello Cherries

A historical recipe from The Virginia Housewife, by Mary Randolph (1860).

No ratings yet

A historical recipe

The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 1 ingredient

  1. a pound of sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Take out the stones with a quill over a deep dish, to save the juice that runs from them;
  2. put to the juice a pound of sugar for each pound of cherries, weighed after they are stoned;
  3. boil and skim the syrup, then put in the fruit, and stew till quite clear.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Slotted spoon
Source Public domain in the USA
Credit

From The Virginia Housewife, by Mary Randolph (1860). Digitised by Project Gutenberg, eBook #12519 (https://www.gutenberg.org/ebooks/12519). 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.