Recipe Manuscript

To Dry Marrella Cherrys

Name: To Dry Marrella Cherrys
Prep time: PTPT30M
Cook time: PTPT15M
Yield: 12
Cuisine: European
Ingredients: 900g fresh Morello cherries (or other large cherries), pitted; 450g white granulated sugar (as a substitute for loaf sugar); 350ml water

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Dry Marrella Cherrys

"Take the Largest you can get & take out the Stones and make a Sirrop of one pound of Loafe Suger 3 Quarters of a pint of water you may a low 2 pound of Cherres to the suger when your Sirrop is hot take it of & when it is could put in youer Cherrys & let them stand an houer then set them ouer the fire & let them heat alitle then take them of & do so 3 or 4 times & let them stand in the sirrop all night & do so euery day for 3 or 4 dayes till you see they be a good Cooler let them not boyle when they are a good Cooler & enough lay them on whit Plats or short siues set them before the fire & torne Them or you may Dry them in the Ouen but it is better to dry them in the sun"

Note on the Original Text

The recipe is written in the colloquial and phonetic style of early 18th-century English, with some spelling idiosyncrasies: 'Sirrop' for syrup, 'could' for cool, and 'boyle' for boil, among others. We see instructions grouped in long, run-on sentences, with little punctuation, reflecting both the oral recipe tradition and the informal nature of household manuscript cookbooks. Measurements like 'Loafe Suger' are adapted in the modern version to granulated sugar, while volumes are estimated to fit contemporary metric standards. The stepwise heating and standing of the fruit in syrup serves both to infuse the cherries and to gradually increase their sugar content, which aids preservation and avoids toughening the fruit by overcooking. Overall, the recipe reflects a careful, iterative approach to candied fruit preservation before the era of mass-produced dried and glacé fruits.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

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

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from early 18th-century England, specifically dated to 1707 and attributed to Rachel Kirk. In this period, drying fruit was a crucial method of preservation well before the advent of refrigeration. Such recipes were commonly compiled by women in household manuscripts, reflecting both domestic management and culinary creativity. The choice of Morello cherries highlights a preference for robust, tart fruit that could withstand drying and lengthy preservation. Sugar was an expensive commodity, indicating this was not an everyday recipe, but rather a treat for special occasions or long-term storage.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the early 1700s, cooks would have used a large, thick-bottomed copper or iron pan to prepare the syrup over an open hearth or on a stove. Cherries might be pitted using a small knife or simple cherry stoner. Cherries were dried by spreading them on clean, flat plates, shallow baskets (known as 'short sieves'), or linen cloths set before a fireplace or in direct sunlight. Sometimes, ovens that had been used for bread and were cooling could serve as a gentle drying chamber. Tongs or clean hands would have been used to turn the cherries regularly during drying to ensure even dehydration and to prevent sticking.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

15 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 lbs fresh Morello cherries (or other large cherries), pitted
1 lb white granulated sugar (as a substitute for loaf sugar)
1 1/2 cups water

Instructions

Take the largest Morello cherries you can find (sweet or sour cherries work well).
Carefully pit the cherries.
Prepare a syrup by dissolving 1 lb of white granulated sugar in 1 1/2 cups water; heat this mixture until the sugar is dissolved.
Place up to 2 lbs of pitted cherries into the hot syrup, then immediately remove from the heat.
Once the syrup has cooled, add the cherries and let them steep for 1 hour.
Place the pan back over gentle heat to warm the cherries through without boiling, then remove from the heat.
Repeat this gentle heating and steeping process 3–4 times a day, for 3–4 days, always allowing the cherries to rest overnight in the syrup.
Once the cherries feel slightly firmer and have absorbed the syrup, remove them and arrange on clean baking sheets, plates, or wire racks.
Dry the cherries in the sun, or indoors near a gentle heat source (like a warm oven or dehydrator) until they are firm but still slightly pliable.
Turn them occasionally for even drying.

Estimated Calories

130 per serving

Cooking Estimates

You will spend some time pitting the cherries and making the syrup. Most of the process involves gently heating and cooling the cherries in syrup over a few days. There is also time needed for drying the cherries once they're done. The actual hands-on time is short for each step.

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.