Ingredients
- three quarters of a pound of the best brown sugar
Directions
1
To each pound of cherries allow three quarters of a pound of the best brown sugar. Stone them, and as you do so throw the sugar gradually into the pan with them. Cover them and let them set all night. Next day, boil them slowly till the cherries and sugar form a thick smooth mass. Put it up in queen's-ware jars.
By Eliza Leslie ·
Recipe sourced from
gutenberg