The receipt (recipe) To Dry Churrys, G. Penn, 1702: Take one pound of Lofe suger and wett it into a syrup, then boyle it till it be prity thick, then put in 4 lb of Churrys, stoned and heat them throuly but not boyle them at all, then Lay them out and dry them in the Sunn.
Visit my website at: hearttohearthcookery.com
Posted in Cherries, culinary history, drying, food, food history, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
All articles and images posted to this blog are copyrighted by Susan McLellan Plaisted. Please attribute quotes and obtain permission to reproduce articles or images. Contact Susan for permission at foodhxsmp@gmail.com.
Heart to Hearth Cookery
Leave a comment