Pureed damsons folded into whipped cream and beaten egg-whites.
Despite its olde sound, this receipt doesn't seem to be known before 'The Harmsworth's Household Encyclopedia' of 1920
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1 ½ lbs Damsons
6 oz Demerara Sugar
1/2 Teaspoon Lemon juice
1 pint Double cream, whipped
2 Egg whites, stiffly beaten
Put the damsons in a saucepan with the sugar and lemon and enough water just to cover. Simmer until soft. Leave until they are cool enough, then lift them out and remove the stones. Blend in a liquidiser or food processor and turn into a large bowl.
Fold in two-thirds of the whipped cream and all the egg white lightly but thoroughly into the damsons seeing that you make sure you get right to the bottom and that the mixture is an even colour. Transfer the mixture to a serving bowl, decorate the top with the macaroons and dot all over with the remaining whipped cream.
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