Recipe Manuscript

To Make Cherrie Marmalett

Name: To Make Cherrie Marmalett
Prep time: PTPT15M
Cook time: PTPT25M
Yield: 8
Cuisine: European
Ingredients: 450g fresh cherries (with pits; pit before using); 450g white granulated sugar

1610

From the treasured pages of Receipt book of Sarah Longe

Written by Sarah Longe

Renaissance (1400 - 1700)European Beginner Dessert Snack Other

Original Recipe • 1610

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Cherrie Marmalett

"Take a pound of Cherries, you must weigh them with their stones in them, after your stones out of them, then take one pound of sugar such as you make marmlett with, and putt your Cherries and your sugar both together into the pan, or skillat which you will make it in, but beate your sugar very well, and soe lett it boyle as you Doe other marmletts, and when you thinke it is boyld enough, put it into your Boxes or glasses as fast as you can."

Note on the Original Text

The recipe is written in early modern English, with some spellings differing from today: 'boyle' for 'boil,' 'sugar such as you make marmlett with,' and abbreviations like 'so' as 'soe.' Directions are conversational, assuming familiarity with techniques like boiling sugars and preserving fruits. Quantities are measured by weight with stones in, and exact timings are omitted, relying on the cook's experience ('when you thinke it is boyld enough'). This style reflects a kitchen culture of apprenticeship and hands-on learning, rather than exact, step-by-step instructions.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Sarah Longe - Click to view recipe in book

Title

Receipt book of Sarah Longe (1610)

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

Writer

Sarah Longe

Era

1610

Publisher

Unknown

Background

A delightful glimpse into early 17th-century kitchens, this collection by Sarah Longe whisks readers through ancestral recipes, cooking tips, and the seasonings that graced the tables of Jacobean England. Prepare to savor the tastes and traditions of times gone by.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from early 17th-century England, attributed to Sarah Longe around 1610. At this time, fruit preserves were both a means of preserving the summer's bounty and a luxurious sweet treat, often enjoyed by the upper classes. Cherries were abundant in English gardens and estates, and turning them into marmalett (marmalade) was a prized skill for housekeepers and gentlewomen. Written instructions like this were commonly hand-copied into family recipe books, passed down through generations.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 1600s, this marmalade would have been prepared in a brass or copper pan, known as a 'skillet.' Weighing scales, though less precise than modern kitchen scales, were used to keep proportions accurate. Stirring would be done with a large wooden spoon or spatula, and the finished conserve poured into wooden boxes or small glass jars for storage. The process relied on an open hearth or fire for heat, requiring careful attention and manual control.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

25 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 (with pits; pit before using)
1 lb white granulated sugar

Instructions

To make modern cherry marmalade, begin by weighing 1 pound of whole cherries, including their stones.
Remove the stones, then weigh out 1 pound of white sugar (choose a fine granulated sugar for best results).
Place the pitted cherries and sugar together in a heavy-bottomed saucepan.
Gently mix, crushing some of the cherries to help release their juices, and set over medium heat.
Bring to a gentle boil, stirring regularly to prevent sticking or burning.
Skim off any foam that forms on the surface.
Boil until the mixture thickens to a soft, spreadable consistency—test by spooning a little on a cold plate to see if it wrinkles.
When ready, quickly pour or spoon the hot marmalade into sterilized jars, seal, and allow to cool.

Estimated Calories

100 per serving

Cooking Estimates

It usually takes about 15 minutes to pit the cherries and prepare your ingredients. The marmalade cooks for about 25 minutes until thickened. This recipe makes roughly one standard jar (about 400g), enough for about 8 servings. Each serving is about 100 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.