Preserved Cherries
From The table, 1889
Serves 20
Best time to obtain cherries is from June 15 to July 1.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 325. The excerpt below is the record exactly as published.
Preserved Cherries. — Purchase twenty-five pounds of fine, sound, ripe, white wax cherries ; pick off the stems neatly, and should there be any unripe or spoilt ones among them, throw them away, as they would likely ruin the rest. When finished, there should be about twenty pounds of sound cherries suitable for preserving. Have ready ten quart lightning-glass jars, same as for the peaches (No. 1340); divide the picked cherries evenly into them, and fill up with the thirty-degree syrup (No. 1339)
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Cook this with the app: pantry check, scaling, and the assistant.