Baked Damsons for Winter Use

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (7)
  1. Choose sound fruit, not too ripe; pick off the stalks, weigh it.
  2. To every lb. of fruit allow 6 oz. of pounded sugar.
  3. Put the fruit into large dry stone jars, sprinkling the sugar amongst it.
  4. Cover the jars with saucers, place them in a rather cool oven, and bake the fruit until it is quite tender.
  5. When cold, cover the top of the fruit with a piece of white paper cut to the size of the jar.
  6. Pour over this melted mutton suet about an inch thick, and cover the tops of the jars with thick brown paper, well tied down.
  7. Keep the jars in a cool dry place.
Original Text
BAKED DAMSONS FOR WINTER USE. 1535. INGREDIENTS.—To every lb. of fruit allow 6 oz. of pounded sugar; melted mutton suet. Mode.—Choose sound fruit, not too ripe; pick off the stalks, weigh it, and to every lb. allow the above proportion of pounded sugar. Put the fruit into large dry stone jars, sprinkling the sugar amongst it; cover the jars with saucers, place them in a rather cool oven, and bake the fruit until it is quite tender. When cold, cover the top of the fruit with a piece of white paper cut to the size of the jar; pour over this melted mutton suet about an inch thick, and cover the tops of the jars with thick brown paper, well tied down. Keep the jars in a cool dry place, and the fruit will remain good till the following Christmas, but not much longer. Time.—From 5 to 6 hours to bake the damsons, in a very cool oven. Seasonable in September and October.
Notes
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