Recipe Manuscript

To Preserve Godamison

Name: To Preserve Godamison
Prep time: PTPT20M
Cook time: PTPT40M
Yield: 20
Cuisine: European
Ingredients: 1 kg damsons (unripe or slightly green preferred; substitute: small tart plums if damsons unavailable); 1.25 kg white granulated sugar; Extra 200-300 g sugar (to thicken final syrup, as needed)

1625

From the treasured pages of Medical recipes

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1625

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Preserve Godamison

"Take the best damisons you can gett may be greene and for every pound of damisons take a pound and a quarter of the whitest Sugere. Take two pounds, and sett those apart to make a syrrop. Put the rest of your damisons in your water and when your syrrope boyleth, take your damisons and put them boylinge in in a bason. That your damisons are softe and when you have taken them from your syrrope, lett them stand in their owne syrrop. Put your whitest sugare to them, and sett them upon the fire, but let them not boyle too fast for fear of breakinge. And when that you have boyled them a pretty while, take them from the fire, and lett them stand in their owne syrrop a day and a night, and then draine from them the syrrop and putt to it so much of the best sugare as will make it a thicke syrrop. Boyl it till it be jelly, and then put in your damisons and let them boyle a little while, and then take them from the fire, and when it is colde, put them up in your glasses."

Note on the Original Text

This recipe is written in the descriptive, narrative style typical of early modern English cookery manuscripts. Quantities were based on 'pounds' rather than precise measured cups, and instructions relied on the cook's experience—boiling 'a pretty while' or letting stand 'a day and a night.' Spelling has evolved, with 'damisons' now spelled 'damsons,' and 'sugere' is 'sugar.' Such orthographic quirks, alongside terms like 'boyleth' (boil), reveal both the phonetics and the fluidity of early modern English, when each scribe spelled by ear or convention.

Modern Kitchen Interpretation

Recipe's Origin

Medical recipes - Click to view recipe in book

Title

Medical recipes (1625)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1625

Publisher

Unknown

Background

Step back to the early 17th century and savor a delightful medley of recipes and culinary secrets! This historical tome serves up a taste of the past with refined dishes, period flavors, and a glimpse into the kitchens of yesteryear.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe dates to circa 1625, a period rich with the art of sugar preservation that swept through English kitchens following sugar's increasing availability. Damsons, prized for both their tartness and their firm flesh, were a favorite for preserves. Recipes such as this one show how skilled cooks turned seasonal surpluses into luxurious confections that could brighten the winter larder. The reference "X.d.469" points to the source manuscript, reflecting how recipes traveled through households and across generations. Such instructions enabled cooks to 'preserve' the fleeting bounty of fruits, safeguarding both taste and nutrition before refrigeration.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in the early 17th century would have used a large brass or copper preserving pan for boiling fruit and syrups. Wooden spoons were preferred for stirring, and basins made of pottery or pewter held the fruit as it rested. Straining cloths and ladles aided in handling the hot preserves. For storage, glass jars or pottery crocks—sealed with parchment or wax—kept out air and helped prolong shelf-life.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lb damsons (unripe or slightly green preferred; substitute: small tart plums if damsons unavailable)
2.75 lb white granulated sugar
Extra 7–10 oz sugar (to thicken final syrup, as needed)

Instructions

Begin by sourcing the best damsons (a type of small, tart plum), preferably still a little green for firmness.
For each 2.2 lb of damsons, use 2.75 lb of the whitest sugar you can find – standard granulated or caster sugar works beautifully for this.
Set aside 4.4 lb of sugar specifically for making a syrup.
Place the remaining damsons in a basin.
When your syrup reaches a boil, gently add the damsons and allow them to simmer just until soft.
Remove the damsons from the syrup, allowing them to sit and absorb their own juices.
Add the reserved sugar back to the fruit, and set the mixture back over low heat.
Take care not to let it boil too vigorously; a gentle simmer is best to prevent the fruit from breaking apart.
After a good simmer (about 15-20 minutes), take the mixture off the heat and let damsons steep in their syrup for 24 hours.
Next, drain off the syrup, and to this syrup, add enough sugar to make it thick (about 7–10 oz more, depending on volume).
Boil the syrup until it begins to set like a soft jelly – you can test this by placing a drop on a cold plate; if it wrinkles, it’s ready.
Pour the damsons back in and allow them to simmer just a few more minutes.
Let cool completely, then transfer into sterilized glass jars or preserving glasses to store.

Estimated Calories

120 per serving

Cooking Estimates

Getting everything ready, including washing and sorting damsons, will take about 20 minutes. Cooking the damsons and syrup takes about 40 minutes, plus there is hands-off waiting time while the damsons steep overnight. Each serving has about 120 calories, and this recipe makes around 20 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.