Cherries
Ingredients
Directions
Pick off the stalks from the cherries and prick each cherry with a pin.
For each pound of cherries, use 1½ pounds of lump sugar.
Beat part of the sugar and strain it over the cherries.
Let the cherries stand overnight.
Dissolve the remaining sugar in water.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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