Recipe Manuscript

To Dry Cherries

Name: To Dry Cherries
Prep time: PTPT1H
Cook time: PTPT4H
Yield: 30
Cuisine: European
Ingredients: 5.9 kg fresh cherries, pitted (if unavailable, use frozen pitted cherries, thawed and drained); 900 g granulated sugar; 150 ml water

1689

From the treasured pages of Cookbook of Mary Cruso and Timothy Cruso

Written by Mary Cruso

Renaissance (1400 - 1700)European Beginner Dessert Snack

Original Recipe • 1689

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Dry Cherries

"Take 13 pound of Cherries, stone ym; take 2 pound of Sugar with a quarter of a pint of water; boil them in it till they be clear, let ym stand all night, draw them out, & lay them upon a Sive in an Oven hot enough for white-bred."

Note on the Original Text

Written in plain, direct language, the recipe uses period spelling ('ym' for 'them'; 'white-bred' for 'white bread') and assumes the cook's familiarity with basic techniques. Measurements such as 'pound' reference the old avoirdupois system (roughly 454 grams per pound), and 'hot enough for white-bred' refers to an oven just warm enough to bake delicate white bread, a common temperature gauge before standardized thermometers. The recipe is a model of conciseness, designed for readers who would already have experience of similar preparations.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Mary Cruso and Timothy Cruso - Click to view recipe in book

Title

Cookbook of Mary Cruso and Timothy Cruso (1689)

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

Writer

Mary Cruso

Era

1689

Publisher

Unknown

Background

Step into the flavorful world of 17th-century cuisine with Mary Cruso’s delightful collection, where time-honored recipes and inventive cookery tips offer a peek at the tastes and talents of yesteryear’s domestic kitchens.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from Mary Cruso's 1689 collection, a time when preserving summer's bounty was vital for enjoyment during the colder months. Sugaring and drying fruit was a cherished technique among affluent English households, both for extending shelf life and for creating elegant sweets to serve guests. The recipe reflects an age when ovens were heated by wood or coal, and precise temperature control was an art rather than a science. Cherries, with their fleeting season, were a particular treat, and this method turned them into jewel-like confections fit for a banquet table or a prized spot in the winter larder.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Mary Cruso's day, cherries would be stoned by hand, typically with a small knife or hairpin. A large copper or brass preserving pan would be used for boiling the fruit with sugar. The mixture would stand overnight in ceramic or wooden bowls. For drying, the cherries were placed on a 'sive'—a fine wire or wicker sieve—and set in the gently receding heat of a bread oven, which was still warm from baking earlier in the day.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr

Cook Time

4 hrs

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

13 lb fresh cherries, pitted (if unavailable, use frozen pitted cherries, thawed and drained)
2 lb granulated sugar
2/3 cup water

Instructions

To create dried cherries as described in this 17th-century recipe, begin by taking 13 pounds of cherries and pitting them.
In a large pot, combine 2 pounds of granulated sugar with about 2/3 cup of water.
Bring the mixture to a gentle boil and add the cherries, simmering until the fruit turns translucent and glossy.
Allow the cherries to sit in the syrup overnight.
The next day, carefully remove the cherries and place them on a fine sieve or wire rack.
Dry the cherries in an oven set to a very low temperature (about 195°F), similar to how one might dry meringues or fruit today—just warm enough to dehydrate without burning, as one would for baking delicate white bread.

Estimated Calories

100 per serving

Cooking Estimates

We spend time pitting the cherries and preparing the syrup before cooking them gently. After simmering and soaking the cherries overnight, we finish by drying them in a very low oven until fully dehydrated. Each serving is about 40 grams of dried cherries.

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.