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 1796 COOKBOOKPRESERVES >  Preserve Plumbs & Cherries >



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Recipes from American Cookery
 by Amelia Simmons (1796)


To preserve Plumbs and Cherries six months or a year, retaining all that bloom and agreeable flavor, during the whole of that period, of which they are possessed when taken from the tree

Take any quantity of plumbs or cherries a little before they are fully ripe, with the stems on; take them directly from the tree, when perfectly dry, and with the greatest care, so that they are not in the least bruised -- put them with great care into a large stone jug, which must be dry, fill it full, and immediately make it proof against air and water, then sink it in the bottom of a living spring of water, there let it remain for a year if you like; and when opened they will exhibit every beauty and charm, both as to the appearance and taste, as when taken from the tree.


PRESERVES     |     For Preserving Quinces     |     Preserving Quinces in Loaf Sugar     |     For Preserving Strawberries     |     The American Citron     |     White Bullace, Pears, etc     |     To Make Marmalade     |     To Preserve Mulberries Whole     |     Goosberries, Damsons or Plumbs     |     To Preserve Peaches     |     To Preserve Apricots     |     To Preserve Cherries     |     To Preserve Raspberries     |     To Preserve Currants     |     To Preserve Plumbs     |     Strawberry Preserve     |     Apple Preserve     |     Damson Preserve     |     Keeping Apples Thro' Winter     |     To Preserve Bush Beans     |     To Preserve Parsley     |     To Keep Damsons     |     Currant Jelly     |     Preserve Plumbs & Cherries     |     Peach Preserve     |     To Dry Peaches     |     Make Mangoes of Melons     |     To Pickle Barberries     |     To Pickle Cucumbers     |     Brewing Spruce Beer     |     Emptins

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