To candy cherries or green gages

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Dip the stalks and leaves in white wine vinegar boiling, then scald them in syrup; take them out and boil them to a candy height; dip in the cherries, and hang them to dry with the cherries downwards. Dry them before the fire, or in the sun. Then take the plumbs, after boiling them in a thin syrup, peel off the skin and candy them, and so hang them up to dry.