Damson Preserves
From Boston Cooking-School cook book, 1896
Serves 2
It is well to use 2 kettles, that work may be more quickly done.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 309. The excerpt below is the record exactly as published.
DAMSON PRESERVES Wipe damsons with a piece of cheesecloth wrung out of cold water, and prick each fruit 5 or 6 times, using a large needle; then weigh. Make a sirup by boiling 34 their weight in sugar with water, allowing 1 cup to each pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.