Recipe Manuscript

To Preserve Cherries

Name: To Preserve Cherries
Prep time: PTPT15M
Cook time: PTPT20M
Yield: 6
Cuisine: European
Ingredients: 450g fresh cherries (sweet or sour, as preferred); 450g white granulated sugar (substitute for double refined sugar, or use caster sugar for closer match)

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Intermediate Dessert Snack Other

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Preserve Cherries

"Take a pound of Cherrys pick half of them & Stone them, the other half must be crushed & Strained, put into the juce the same weight of double refined Sugar boil & Scum it well then put in the cherrys & let them have an easy boil take them of & let them Stand cover'd till the next Day, then boil them again & if the Syrrup is not thick enough, boil it without the Cherrys till it is."

Note on the Original Text

This recipe is written in the practical, narrative style typical of early 18th-century English manuscript cookery. Instructions are direct, using few measurements (weight by the pound sufficed), and rely on the reader's familiarity with preserving techniques and the kitchen. Some archaic spellings and language are used: 'Scum' means skim, 'Syrrup' is syrup, and 'cherrys' is the older spelling for cherries. The text expects readers to understand stages like skimming and thickening by experience, as recipes from this period served as reminders, not step-by-step guidance.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe dates from around 1720, a period rich with the beginnings of modern preserving in England. Cooks at the time were skilled in the art of keeping fruits past their season, as sugar had become more available to the growing middle classes. This cherry preserve would have graced the tables of those wanting a taste of summer through the winter months, or perhaps been served with bread at breakfast or as a delicacy with cream. The recipe comes from a manuscript commonplace book, where householders (often women) recorded culinary and medicinal secrets. It speaks to both domestic skill and the social importance of hospitality and thrift in early 18th-century households.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, this preserve would have been made in a large copper or brass preserving pan, with a long-handled wooden spoon for stirring. Cherries were stoned by hand, and the juice pressed and strained through cloth or a coarse sieve. The mixture was boiled over an open hearth or a kitchen range, the simmering closely watched to avoid burning. Skimmers, usually of tin or horn, were used to remove scum during boiling. Clean jars or glazed earthenware pots, sealed with paper and tied, were the norm for storage.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb fresh cherries (sweet or sour, as preferred)
1 lb white granulated sugar (substitute for double refined sugar, or use caster sugar for closer match)

Instructions

To prepare preserved cherries as in the early 18th century, begin with 1 pound (450 grams) of fresh cherries.
Carefully pick and halve the cherries: stone half of them (remove their pits).
The remaining half should be crushed and then passed through a sieve or muslin cloth to extract their juice.
Measure this juice and combine it with an equal weight of double-refined sugar (about 1 pound).
Bring this sugared juice to a boil in a saucepan, skimming off any foam that rises.
Once clarfied, add the reserved stoned cherries.
Give everything a gental simmer to avoid breaking up the fruit, then remove from the heat and let it cool, covered, overnight.
On the following day, bring the mixture back to a gentle boil.
Should the syrup not be thick enough to your liking, strain out the cherries and reduce the syrup further until it reaches your desired viscosity, then return the cherries to the finished syrup.

Estimated Calories

180 per serving

Cooking Estimates

It will take about 15 minutes to prepare the cherries and about 20 minutes to cook the syrup and fruit. The final recipe serves 6 people, with around 180 calories per serving.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.