To preserve Chirrys
This is my latest work in 18th century preservation. The colors of the preserved cherries were so vivid. This receipt is another early 18th century, To preserve Chirrys. The stems were removed from the sweet cherries and they were preserved whole. Sugar was added to water and brought to a boil and then the cherries added. Scumming was needed during the process as is pictured here.
One pound of cherries were kept out of the preserving kettle until after the rest were done. That pound was processed in the same syrup and mashed to add color to the preserving syrup. It was such a wonderful, colorful receipt that tastes just a good!
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