After the third part of sugar added to the cherries has riseth up frothie and has been scummed very cleane for the receipt (recipe) To preserve Cherries then set them on the fire until it be something thick, you may know when they are enough by dropping a little on a sawcer on the bottome of it, if it be thicke like gellie; then take them off the fire.
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Posted in Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
After the second part of the sugar has been added, boiled and scummed for the receipt (recipe) To preserve Cherries then put in the third part of Sugar & yet againe, set it over the fire, and when it riseth up frothie, take it off and scum it very cleane.
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After the cherries in the liquor have been boiled and scummed with the first part of the sugar for the receipt (recipe) To preserve Cherries put the second part of the Sugar into them & set them on the fire again & let them boil as fast as they can, and when they boile up take it off and scum it.
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After the stalks have been cut short on the cherries for the receipt (recipe) To preserve Cherries then put the Cherries into the red liquor, and make them boile as fast as they can, until they rise up frothie, then take them off the fire and scum them.
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After the sugar is melted in the red sirup for the receipt (recipe) To preserve Cherries cut the stalkes off the Cherries something short and crosse them one by one with a sharp knife on the end.
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After the liquor from the bruised cherries has been strained through a cloth into a posnet for the receipt (recipe) To preserve Cherries put one third of the weighed sugar into the red sirup & so soone as the Sugar is melted take if off the fire, & scum it clean.
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After the cherries have been bruised in a posnet for the receipt (recipe) To preserve Cherries, boile them until the sirup be somewhat red, then straine that liquor… into another faire posnet. I used a linen cloth to strain the juices from the boiled bruised cherries.
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After weighing cherries with the same weight as sugar on a balance scale for the receipt (recipe) To preserve Cherries, bruise as many other Cherries in a posnet with a spoon.
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The first step in preparing John Murrell’s receipt (recipe) To preserve Cherries is to take the weight of your Cherries in Sugar. I am using my balance scale to weigh an equal weight of the cherries with sugar.
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The receipt (recipe) To make the Orange pudding presented to table: Take the rind of a small Orange, paired very thin, and boiled in several waters till it be very tender, then beat it very fine in a morter, then put to it four ounces of fine sugar, four ounces of fresh butter, the yolks of six eggs and a spoonful or two of cream, with a very little salt, beat all these together in a morter, while the oven heats then bake it in puff-paste. Hannah Wolley, 1654.
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Posted in culinary history, food, food history, Puddings, receipts, recipes, Seville oranges | Tags: culinary history, food, food history, foodways, puddings
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