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Julie M. Clagett cookbook, 1908-1914
Page 52
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also as late in the season as you can. Cherry or Damson sauce 1/2 lb brown sugar to each lb fruit, & 1 pt molasses one of strong vinegar to every 7 lbs fruit. A few cloves. Boil slowly, Take out the fruit, & boil the syrup longer. To Pickle damsons 1 peck damsons, 4 lbs brown sugar, 4 pts vinegar. 2 tablespoons, cloves, & some mace, Pickle damsons (S.S.) Splendid 1 qt vinegar, 3 lbs sugar, 1 oz each of cinnamon cloves. Boil all together 5 min. & pour scalding [water?] over 7 lbs damsons. Repeat this twice. Ripe Cantelopes. Pare, & cut them up, & cover with vinegar, & to every pt vinegar, put 3/4 lb sugar. Add cloves, cinnamon, & alspice to your taste. Let the vinegar boil well, then throw in the cantelopes, & boil till they are cooked. German Pickles 7 lbs peaches, 2 qts vinegar, 3 lbs brown sugar, 1 oz ginger, 1 of cloves, 1 of cinnamon. Simmer till well done.
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also as late in the season as you can. Cherry or Damson sauce 1/2 lb brown sugar to each lb fruit, & 1 pt molasses one of strong vinegar to every 7 lbs fruit. A few cloves. Boil slowly, Take out the fruit, & boil the syrup longer. To Pickle damsons 1 peck damsons, 4 lbs brown sugar, 4 pts vinegar. 2 tablespoons, cloves, & some mace, Pickle damsons (S.S.) Splendid 1 qt vinegar, 3 lbs sugar, 1 oz each of cinnamon cloves. Boil all together 5 min. & pour scalding [water?] over 7 lbs damsons. Repeat this twice. Ripe Cantelopes. Pare, & cut them up, & cover with vinegar, & to every pt vinegar, put 3/4 lb sugar. Add cloves, cinnamon, & alspice to your taste. Let the vinegar boil well, then throw in the cantelopes, & boil till they are cooked. German Pickles 7 lbs peaches, 2 qts vinegar, 3 lbs brown sugar, 1 oz ginger, 1 of cloves, 1 of cinnamon. Simmer till well done.
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