This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The elder grows by the side of creeks almost everywhere; the berries attain a somewhat larger size and juicier condition, however, in cool summer climates.
Berries with boil ing vinegar, salt and spices; used for fish sauce.
The juice with some spirits added.
Boiled juice with sugar, spices and yeast, fermented, racked off and bottled. At a hotel at Hastings, Douglas Jerrold was dining with two friends, one of whom, after dinner, ordered a bottle of old port. "Waiter," added Jerrold, with a significant twinkle of his eye, "mind now, a bottle of your old port, not elder port".
Fritters of sprigs of elder flowers.