Damson Syrup
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 61. The excerpt below is the record exactly as published.
DAMSON SYRUP PUT the damsons in a preserving pan and partly cover with water, and let simmer well for a good two hours ; then strain the juice through a sieve, and to each pint of juice add three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.