Marmulate of Cherries with Juice of Raspes and Currants
From The closet of Sir Kenelm Digby Knight opened, 1910
May require more sugar for long-term preservation.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 146. The excerpt below is the record exactly as published.
MARMULATE OF CHERRIES WITH JUYCE OF RASPES AND CURRANTS Mingle juyce of Raspes and red Currants with the stoned Cherries, and boil this mixture into Mar- mulate, with a quarter, or at most, a third part of Sugar. The juyces must be so much as to make Gelly of them to mingle handsomely with the Cherries, to appear among and between them. Madam Plancy (who maketh this sweet-meat for the Queen) useth this proportion. Take three pounds of Cherries stoned ; half a pound of clear juyce of raspes, and one pound of the juyce of red currants, and one pound of fine Sugar
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Cook this with the app: pantry check, scaling, and the assistant.