Damson Preserves
From Scientific cooking with scientific methods, 1911
Serves 8
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 160. The excerpt below is the record exactly as published.
Damson Preserves. Wash and wipe Damsons, and with large neeSdle prick them in several places. Prepare syrup same as for strawberries, but do not cook so thick. As soon as it has boiled a few moments skim and add Damsons a few at a time, that they may better keep their shape. Cook until soft and clear-looking. Take out the fruit and cook syrup until quite thick, and pour in the jars or glasses, and seal. Brandied Peaches. Use free-stone peaches, ripe and firm. Remove skin with boiling water as directed. For one peck of peaches use half their weight in sugar
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