Recipe Manuscript

Cherry Marmalade

Name: Cherry Marmalade
Prep time: PTPT20M
Cook time: PTPT35M
Yield: 8
Cuisine: European
Ingredients: 900 g fresh cherries, pitted; 450 g caster sugar (double-refined sugar); 240 ml red currant juice (store-bought or homemade); 115 g sugar (for currant juice)

1775

From the treasured pages of Cookery and medicinal recipes of M.W.

Unknown Author

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

Original Recipe • 1775

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

Cherry Marmalade

"Stone 2 pound of Cherryes for Marmalade break them as you stone 'em and half your Weight in double refined sugar finely beat & set them over a Quick fire, boyling them apace mashing them as small as you can and when they are allmost Enough, put in half a pint of the Juice of Red Currants in 4 ounces of sugar and boyle it a litle more and so put it into Glasses"

Note on the Original Text

The recipe is written in the direct, practical style of early modern English household manuscripts. There is minimal punctuation, and spelling varies—e.g., 'Cherryes' for 'cherries' and 'boyle' for 'boil.' Quantities are given in pounds and pints, assuming the cook’s familiarity with such measures. Directions are continuous, presuming the reader's experience in 'setting' jams and managing boiling sugar. The absence of precise timings or temperatures reflects a world before kitchen thermometers, relying instead on visual and textural cues.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes of M.W. - Click to view recipe in book

Title

Cookery and medicinal recipes of M.W. (1775)

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

Writer

Unknown

Era

1775

Publisher

Unknown

Background

A delightful glimpse into British kitchens of yesteryear, this manuscript collection—attributed simply to 'M. W.'—whisks readers through cherished recipes and culinary wisdom passed down between 1700 and 1850. A treasure trove for those who savor the artistry of historical cookery.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the manuscript collection attributed to 'M. W.' and dates from roughly 1700 to 1850. During this period in England, elaborate preserves were prized in both aristocratic and aspiring middle-class households. Marmalades were not just breakfast fare but elegant confections to be presented to guests or served at tea tables. The use of red currant juice reflects both the seasonality and the variety of fruits available to cooks of the time. Sugar was expensive, so the quantities used demonstrate both wealth and an understanding of preservation science as it was evolving during this period.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th to mid-19th centuries, marmalade would have been cooked in a heavy copper or brass preserving pan over an open hearth or coal stove. Cherries would be stoned with a small knife or by hand, and sugar finely ground using a mortar and pestle. The boiling would be managed with strong arms and patience, employing wooden stirring paddles or spoons. Finished marmalade was poured into glass jars or tall glasses and covered with parchment and string or a wax seal.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

35 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

2 lb fresh cherries, pitted
1 lb caster sugar (double-refined sugar)
1 cup red currant juice (store-bought or homemade)
4 oz sugar (for currant juice)

Instructions

Begin by weighing 2 pounds of fresh cherries and removing their stones, crushing the fruit lightly as you go.
Measure out 1 pound of double-refined (caster) sugar and set aside.
Take a large saucepan, combine the cherries and sugar, and place over medium-high heat, stirring often to help break down the fruit.
Boil briskly until the mixture thickens and the fruit is well mashed—this should take about 20-30 minutes.
Meanwhile, in a small saucepan, combine 1 cup of red currant juice with 4 ounces of sugar and heat gently to dissolve.
When the cherry mixture is nearly set, pour in the sweetened currant juice and boil for a few more minutes until everything has thickened to your liking.
Immediately transfer the hot marmalade into sterilized glass jars or glasses, and seal when cool.

Estimated Calories

220 per serving

Cooking Estimates

You need about 20 minutes to pit and crush the cherries and prepare the other ingredients. Cooking the cherries and dissolving sugar in currant juice will take around 35 minutes. The recipe makes 4 jars, and each jar is about 250 ml. Each serving contains approximately 220 calories.

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.