Читать книгу A Queens Delight - Unknown - Страница 33

Take the best Cherries you can get, and cut the stalks something short, then for every pound of these Cherries take two pound of other Cherries, and put them of their stalks and stones, put to them ten spoonfuls of fair water, and then set them on the fire to boil very fast till you see that the colour of the syrup be like pale Claret wine, then take it off the fire, and drain them from the Cherries into a Pan to preserve in. Take to every pound of Cherries a quarter of Sugar, of which take half, and dissolve it with the Cherry water drained from the Cherries, and keep them boiling very fast till they will gelly in a spoon, and as you see the syrup thin, take off the Sugar that you kept finely beaten, and put it to the Cherries in the boiling, the faster they boil, the better they will be preserved, and let them stand in a Pan till they be almost cold.