Damson Cheese
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
May take up to seven hours to reach candy consistency.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 350. The excerpt below is the record exactly as published.
Damson Cheese. — (Family Recipe.) — Stew the Damsons as usual in the jar set in boiling water till tender. Rub them through a coarse sieve to take off the skins and to take out the stones. Crack the stones, and blanch the kernels. Boil the cheese one hour before you put in the sugar. Allow one pound of sugar to two quarts of damson pulp
Cook this with the app: pantry check, scaling, and the assistant.