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Simple Sauce Of Cherries, Or Damsons Cooking Recipe

Below is the quick and easy cooking recipe for Sauce Of Cherries, Or Damsons.

Allow half a pound of brown sugar to every pound of fruit, and to each seven pounds a pint of molasses, and one of strong vinegar, let them cook slowly, so as not to break the skins, take them up in a jar, put in a few cloves, let the syrup boil longer, and pour it over.


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