In which an 18th century recipe for damson ice cream and some advice from Twitter inspires me to make my own delightful damson dessert.
Tag: Frederick Nutt
Frederick Nutt, on Preserving ‘Damsons, Wet’ and ‘Damsons, Dried’
Here are two methods for preserving the bounty of your damson harvest, from Frederick Nutt’s C18th volume of confectionary cookery.