To Dry Cherrys

This recipe comes from Lady Craven’s receipt book, a manuscript compiled between 1702 and 1704 by Elizabeth, Baroness Craven. At that time, household management included the writing and sharing of 'receipts'—what we now call recipes—among aristocratic women, as a way to record family knowledge and show social connection through attribution. Preserving fruit was vital before refrigeration, and drying cherries in syrup both extended their shelf life and made a sweet treat for winter days. The book is representative of early 18th-century English culinary culture, with an emphasis on sweets, seasonal preservation, and recipes passed between notable households. Lady Craven’s connections are reflected in the attributions found throughout her book.

In the early 18th century, this recipe would have been prepared using a heavy copper or earthenware pan set over a hearth fire. Sugar was often pounded in a mortar. For the drying process, a fine sieve or shallow wicker basket would be set in direct sunlight, likely on a windowsill or in a sheltered outdoor space. A linen cloth wrung from hot water served for wiping the dried fruit, and a lidded earthenware bowl kept the syruped cherries safely covered for the days of steeping.