To preserve Damsins

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take damsins that are large and well coloured, (but not throw ripe, for then they will break) pick them clean and wipe them one by one; then weigh them, and to every pound of damsins you must take a pound of Barbary sugar, white & good, dissolved in half a pint or more of fair water; boil it almost to the height of a sirrup, and then put in the damsins, keeping them with a continual scuming and stirring, so let them boil on a gentle fire till they be enough, then take them off and keep them all the year.