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Damson Sauce for Meats
From Miss Corson's practical American cookery and household management, 1885
Serves 12
Good substitute for currant-jelly.
Presented as published in 1885. 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
Nutrition per serving
652Calories
2 gProtein
162 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein2.3 g
Carbohydrates162 g
Fiber4.6 g
Sugars155 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium42 mg
Potassium613 mg
Calcium140 mg
Iron2 mg
Magnesium38 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A47 mcg
Vitamin E0.7 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate18 mcg
Choline8.1 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 150. The excerpt below is the record exactly as published.
DAMSON SAUCE FOR MEATS. This sauce is a good substitute for currant-jelly when required for game, birds, and venison. To prepare it, wash and put in a preserve-kettle seven pounds of damson plums, one pint of vinegar, and three pounds and a half of brown sugar, and let them heat slowly, and boil gently until the skins begin to burst ; then at once skim the plums from the sirup ; put into it four inches of stick-cinnamon, a teaspoonful of whole cloves, and two blades of mace
Cook this with the app: pantry check, scaling, and the assistant.