Bullace Cheese
From The Ocklye cookery book, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 43. The excerpt below is the record exactly as published.
BULLACE CHEESE Ingredients Bnllace plums. Sugar. Put the bullaces into a jar and let them stand in the oven all night. Rub them through a hair sieve, and to every pound of pulp add three-quarters of a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.