Damsons Baked for Keeping

Ingredients

• one pound and a quarter of good boiling apples
• half their weight in pounded sugar

Method

1. 1

   Fill some large stone jars with not over-ripe damsons — none of them must be crushed — and add to them half their weight in pounded sugar.

2. 2

   Put the fruit and sugar in layers into the jars.

3. 3

   Let the oven get cool, and place the jars, well covered over the top with small flat slate stones, into it.

4. 4

   When they have baked from five to six hours they will be done, and should be removed at once to get cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 461. The excerpt below is the record exactly as published.

one pound and a quarter of good boiling ajiples, put them into a preserving-pan with ono pound of damson juice (extracted from the fruit by DAM ( 182 ) DAN placing them in a cool oven at night, or set- ting them in a jar in hot water), boil them both together for half an hour, then add tlxree-quar- ters of a pound of good pounded sugar, and after the sugar has dissolved boil for another ten minutes. If the apples are good, and the recipe carefully attended to, small moulds of this solid fruit will help to fill up successfully many vacancies on a supper-table. Damson Tart. — Line the edges of a tart- dish with a crust, puff or short, according to liking, and pile the dish high with damsons, laying a small cup in the bottom to prevent the juice running over ; one pint and a half of damsons will require a quarter of a pound of fine moist sugar, and it should be equally placed amongst the fruit in the dish. If a short crust be made, send the dish to table with sifted sugar over the toj), but if a puff one, lay on with a brush ten minutes before serving, a mixture of beaten egg and sugar, and finish baking. Time, half to three-quarters of an hour. Probable cost, Is. Sufficient for five or six persons. Damson. Wine.— Get sound ripe fruit, reject all that is stale and mouldy ; pick off the stalks, and to four gallons of damsons add four gallons of boiling water. Let them soak four or five days, stirring them regu- larly every day with the hand. Add to every gallon of liquor three and a half pounds of good lump sugar, and when this is quite dis- solved, put the whole into a cask with one quart of -spirits to every tha-ee gallons. Put it into a cask and let it remain twelve months, when it may be bottled for use. Damsons Baked for Keeping.— Fill some large stone jars with not over-ripe damsons — none of them must be crushed — and add to them half their weight in pounded sugar

Cook this with the app: pantry check, scaling, and the assistant.