Damson Jelly
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 207. The excerpt below is the record exactly as published.
Damson Jelly. Wipe and pick over damsons; then prick several times with a large pin. Make same as currant jelly, using three-fourths as much sugar as fruit juice
Cook this with the app: pantry check, scaling, and the assistant.