Spiced Damsons
From The art of cookery, 1899
Serves 13
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 80. The excerpt below is the record exactly as published.
Spiced Damsons. — Puncture seven pounds of damsons with a fork and lay them in a jar. Heat to boiling one quart of vinegar and four pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.