Damsons, Bottled

Ingredients

• Put them into wide-necked glass bottles
• a little straw at the bottom
• filling the bottles with pounded sugar

Method

1. 1

   Put damsons into wide-necked glass bottles, tie the tops with bladder, and set them in a boiler of cold water with straw at the bottom.

2. 2

   Bring the water to boil, then remove from fire, letting bottles cool.

3. 3

   Remove bladder and replace with corks, securing with wax.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 462. The excerpt below is the record exactly as published.

Damsons, Bottled. — Bullaces or damsons are valuable for winter use, and, bottled like green gooseberries, make good tarts. Put them into wide-necked glass bottles, tie the tops over with bladder, and set them in a boiler of cold water ,with a little straw at the bottom. Bring the water to the boil, and then remove the boiler from the fire, but let the bottles remain to become cold. In a few hours, or better, the next day, remove the bladder, and replace it by tight-fitting corks, first filling the bottles with pounded sugar

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