Damson Cheese
From The "Queen" cookery books: Pickles and Preserves, 1902
If it yields to the finger without sticking when touched, it is ready.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 88. The excerpt below is the record exactly as published.
Damson Cheese. — Stew the fruit till tender, then drain off the juice, remove the skins and stones from the fruit, return to this pulp about half the juice, weigh it all, and then boil it over a clear fire to a dry paste ; now stir in 6oz. of sugar to every pound of the fruit
Cook this with the app: pantry check, scaling, and the assistant.