Damson Preserves
From Soyer's standard cookery, 1912
Serves 8
Use two kettles for quicker work.
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 210. The excerpt below is the record exactly as published.
Damson Preserves. Wipe damsons with a piece of cheese-cloth wrung out of cold water, and prick each fruit five or six times, using a large needle; then weigh. Make a syrup by boiling three- fourths their weight in suga
Cook this with the app: pantry check, scaling, and the assistant.