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.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg