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.
The expressed juice is boiled with sugar, cloves, cinnamon and sugar, bottled and used to make hot drinks.
They are mixed with apples and thus give a flavor, a new fruit in effect.
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.
 
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