Candied Cherries

Ingredients

• two quarts of ripe red cherries
• two pounds of granulated sugar
• one cupful of water

Method

1. 1

   Make a sirup of sugar and water, boil until thick.

2. 2

   Stir until it shows signs of granulation, then drop in cherries a few at a time.

3. 3

   Let each lie in the boiling sirup for two minutes, then remove to drain and dry in a sunny window.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 108. The excerpt below is the record exactly as published.

candied cherries. AUNT KITTIE'S APPLES. Take one and one-half pint of sugar, one pint of water, boil until a thick sirup. Pare, core, and quarter one dozen apples, drop them into the sirup, cook until clear ; flavor writh orange peel. ICED APPLES. Pare and core nice cooking apples. Make very sweet, put into a pan with a little water, cover closely, and stew on The New Kentucky Home Cook Booh. 213 top of the stove rapidly until well cooked. Place them in a baking-dish, make a nice icing (see Cakes, page 264) put over rather thick, set in the stove, and brown lightly. When cold, serve wTith rich cream. Mrs. L. C. Dimmitt. CANDIED FRUITS. Boil peaches, pears, plums, cherries, citron, or quinces in a thick sirup — a tea-cupful of water to a pound of white sugar — until tender. Take from the fire, and let them re- main in the sirup two days. Take out, drain, sprinkle sugar over each piece, and dry in a cool oven. CANDIED CHERRIES. To two quarts of ripe red cherries, when stoned carefully, allow two pounds of granulated sugar. Make a sirup of the sugar and one cupful of water

Cook this with the app: pantry check, scaling, and the assistant.