Cherries, Preserved in Syrup
From The thorough good cook, 1895
Serves 3
Allow a pint of white currant juice for every four pounds of cherries.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 243. The excerpt below is the record exactly as published.
. Cherries, Preserved in Syrvip. Choose light, sound cherries. Kemove the stones with- out injuring the fruit, which may be done by drawing them out with the stalk, or pushing them out at one end with a bodkin or quill. Allow a pint and a half of water and a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.