Damson Cheese
From Cassell's dictionary of cookery, 1892
Serves 10
Time: 2-3 hours to draw out juice, 2 hours to boil. 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 459. The excerpt below is the record exactly as published.
Damson Cheese. — Put some sound, freshly-gathered damsons into an earthenware jar, cover it closely, and place it in a pan of cold water on the iire. Let it boil, and keep adding the Avatcr as it wastes away until the fruit is quite tender. Then, whilst they are still wai-m, remove the damsons, skin and stone them, and press them through a coarse sieve into the juice in the jar. Put half a pound of loaf sugar, broken into small pieces, to every poimd of pulp, and boil all together quickly to a stiff paste. A few of the kernels
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