Damson Pickle.
6lb. damsons, pricked with a needle
6lb. good white sugar
one quart vinegar
1/4 oz. cloves
1/4 oz. cinnamon
Make a syrup of the vinegar and sugar and spice, then put in the damsons (a preserving pan in the best thing to use), and let them simmer until the skin of the damsons cracks a little. Then put into jars and seal down.
Source: KITCHEN AND PANTRY. (1921, February 26). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 5 (DAILY.).
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