Whole damsons boiled in vinegar with sugar and spices.
Original Receipt in 'Miss Leslie's New Cookery Book' by Eliza Leslie - 1857
Do these in the same manner as plums but as they are much more acid allow brown sugar of the best kind. Plums or damsons may be pickled plain and with little trouble if full ripe pricked with a needle and packed down in a stone jar with profuse layers of brown sugar between the layers of fruit, the jars filled up with cold cider vinegar and putting sweet oil at the top.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY