Ingredients
- a pound of sugar
Directions
1
TAKE out the stones with a quill over a deep dish, to save the juice that runs from them; put to the juice a pound of sugar for each pound of cherries, weighed after they are stoned; boil and skim the syrup, then put in the fruit, and stew till quite clear.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive