Damsom Pickle
From Jane Hamilton's recipes, 1909
This pickle can also be made by first preserving the damsons.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 19. The excerpt below is the record exactly as published.
o ounces of allspice, the same of black pepper, four ounces of ginger, two of white mustard seed (all pounded), four ounces of scraped horseradish, four pods of red pepper, and six silver onions. When the spices and vinegar are mixed, put them in a jar and set the jar in the hot sun every '(86) JANE HAMILTON'S RECIPES day for a fortnight. Then put the cucum- bers in jars, as many in each jar as the vinegar will cover, and pour the vinegar over them. They will be ready for use in about two months. DAMSONS, GERMAN. Take seven pounds of damsons, wipe them dry; take half an ounce of cinnamon, the same of cloves, and one ounce of all- spice; beat them very fine, add them to the damsons; take three pounds of sugar and one quart of strong vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.