Common Cherry Cheese

Ingredients

• for the pound of fruit
• six ounces of sugar
• five ounces of sugar

Method

1. 1

   Stone the fruit, or bruise and boil it without stoning until it is tender enough to press through a sieve, which will take 20 to 30 minutes.

2. 2

   Weigh the pulp and boil it quickly to a dry paste, then stir in six ounces of sugar for each pound of fruit.

3. 3

   When dissolved, place the pan over a brisk fire and stir the preserve until it is dry enough not to adhere to the finger when touched.

4. 4

   Press it into small moulds or pans.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 440. The excerpt below is the record exactly as published.

COMMON CHERRY CHEESE. Stone the fruit, or if this trouble be objected to, bruise and boil it without, until it is sufficiently tender to press through a sieve, which it will be in from twenty to thirty minutes. Weigh the pulp in this case, and boil it quickly to a dry paste, then stir to it six ounces of sugar for the pound of fruit, and wrhen this is dissolved, place the pan again over, but not upon , a brisk fire, and stir the preserve without ceasing, until it is so dry as not to adhere to the finger when touched ; then press it immediately into small moulds or pans, and turn it from them when wanted for table. When the cherries have been stoned, a good common preserve may be made of them without passing them through a sieve, with the addition of five ounces of sugar

Cook this with the app: pantry check, scaling, and the assistant.