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Cherries
From Cookery for every household, 1914
Serves 6
Another method is to split the cherries in half, take out the stones, crack some, and return the kernels to the bottles.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 766. The excerpt below is the record exactly as published.
Cherries The Kentish cherry is excellent for preserving in this way. Pick the cherries off their stalks, and pack in the bottles. The fruit should be firm but nearly ripe. When packing, shake the bottle gently up and down, so that the fruit may fit in closely. If the fruit is pricked at one end with a needle it prevents bursting. Fill up the bottles with syrup or water
Cook this with the app: pantry check, scaling, and the assistant.