Pickled Damsons

Ingredients

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

Method

1. 1

   Layer damsons and spices in a jar.

2. 2

   Boil sugar and vinegar, pour over fruit, and repeat for three days.

3. 3

   Boil syrup and pour over, then cool with a plate on top.

Nutrition per serving

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 31. The excerpt below is the record exactly as published.

one quart vinegar, cloves and spices totast. Slice tomatoes and let\stand in cold water with a little salt over night. Soak in fresh water next day and pickle the following morning. \ Mrs. S. C. ANDERSON. : MANGO PEPPER PICKLE. Select peppers of good size, rejecting any withered, dark ones. With a sharp pen knife cut a circle round the stem and take it out whole; remove all the seeds and replace the stem, fastening it with a singlestitch. Makea brine strong enough to float an egg, put in the peppers and let them Stand in it fortwo days. Rinse and dry them, then fill with the following mixture: FILLING. Chop together two quarts green tomatoes, one quart red tomatoes, three white onions, one red pepper anda hard head of cabbage; sprinkle well. with salt, put in a cheesecloth bag, lay a heavy weight on it and let stand for tweny-four hours; then add three quarters pound sugar, two table- spoonfuls freshly grated horse radish, one-half teaspoonfuls each of ground white pepper, mace and celery seed, two table- spoonfuls of white mustard seed; when all the peppers are filled sew on the tops, pack them in jarsand cover with scalded viegar. MATTIE SOUTHGATE JONES. RAISIN MANGOES (Picks) No. 2. Select nice young cantaloupes, strip off the skin in thin slices with very sharp knife. Carve them in any design wished, put in brine, until you are ready to preserve them, scald them in alum water, weigh them and put one pound “sugar to one pound of melon and preserve until cleer as citron. Then remove melons, and add to the syrup the r 112] juice of twelve lemons to the pound (or vinegar can he used). Stuff them with chopped raisins and chopped pire- apple, seasoned with ginger and mustard seed. Return the melons to kettle of hot syrup and after a few minutes put in jars and seal. MATTIE SOUTHGATE JONES. CHOW CHOW. One peck green tomatees, twelve large onions, one large head of cabbage, ten green peppers chopped fine, mix well, sprinkle lightly with salt, put in a bag and drain all night, itis best to suspend the bag. Next morning, to three quarts good apple vinegar, add one tablespoonful allspice, one cloves, three tablespoonfuls celery seed, three white mustard seed, one mace, one pound white granulated sugar, boil, add the chopped mixture or pickle, boil five minutes, put in jars, cover tight. This is a most delightful chow chow. MRS oA. NOEL, MUSTARD SAUCE. One ounce vinegar, half ounce ground black pepper, half ounce cayenne pepper, half ounce ground spice, half pound grated horse radish, one pound sugar and one large box mustard. Mix and bottle. It is popular and will keep. Mrs. J. B. HUNTER. PICKLED DAMSONS. One peck of damsons, three pounds sugar, one quart vin- egar, two onnces each cloves and cinnamon

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