Pickled Damsons

Ingredients

• One peck of damsons
• three pounds sugar
• one quart vinegar
• two onnces each cloves
• two onnces each cinnamon

Method

1. 1

   Put a layer of damsons and a layer of spices until the jar is nearly full.

2. 2

   Boil the sugar and vinegar, pour over the fruit; for the next three days boil syrup and pour over.

3. 3

   Then take all out of jar, let come to boil and put back with a plate turned over until cold.

Nutrition per serving

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 32. The excerpt below is the record exactly as published.

PICKLED DAMSONS. One peck of damsons, three pounds sugar, one quart vin- egar, two onnces each cloves and cinnamon. Puta layer of damsons and a layer of spices until the jar is nearly full. Boil the sugar and vinegar, pour over the fruit; the next three days boil syrup and pour over, then take all out of jar, let come to boil and put back with a piate turned over until cold. This will keeps for years. : Mrs. J. B. HUNTER. r 113 ] RAISIN MANGOES. Trim and prepare the melons as for citron, throw into strong brine, let them remain for two weeks, take out of brine, soak in plenty fresh water, until salt is entirely ex- tracted; then lay on a thick cloth and drain thoroughly, now scaldin strong alum water until brittle, throw into cold water again until the alum is extracted, boil in strong vin- egar tea until well flavored with ginger, make a syrup one psund sugar to one pound melon with a cup mixed spices, ground and tied up in a muslin bag. Let cinnamon pre- dominate; put in the melons and cook until the melons are done, then take them out, and boil the syrup with one quart vinegar

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