Damson Cheese (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a small jar.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 460. The excerpt below is the record exactly as published.
Damson Cheese (another way). — Select ripe, sound fruit. Put the damsons into a large stone jar, and allow a quarter of a pound of sugar to every quart of fruit. Set the jar up to its neck in a vessel of boiling water, or place it in a very cool oven till the fruit is tender ; then remove the stones with a fork, and boil all together in a preserving-pan till it is a thick pixlp. Add half a pound of pounded loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.