Damson Cheese

Ingredients

• two pounds of fruit
• one pound of sugar
• sufficient water

Method

1. 1

   Pick some ripe damsons, and put them into a pan, with sufficient water to cover them; when soft, drain, and rub them through a sieve whilst hot; put the juice and pulp into a pan, with powdered sugar, allowing one pound of sugar to two pounds of fruit, and let it boil over a moderate fire till quite stiff; it will require boiling three hours, and should be constantly stirred to prevent it burning; pour it into moulds or cups, and in one or two days cover them in the usual way.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 136. The excerpt below is the record exactly as published.

damson cheese, or for puddings. No. 639. — Raspberry Jelly. Put the fruit into a preserving pan, or into a jar, set in a pan of water on the fire ; when near boiling, strain carefully through a hair sieve ; to each pint of clear juice, allow fourteen ounces of sugar, stirring it off the fire till the sugar is dissolved ; then boil twenty minutes, and pour it into jelly -pots or glasses. Gooseberry jeUy may be made in precisely the same way, allowing one pound of sugar to each pint of juice. As only the clear juice is required for jelly, the fruit may be used for puddings, adding sugar and boiling a little. VEGETARIAN COOKERY. 239 No. 640. — Siberian-Crab Jelly. To each pound of crabs, allow half a pint of water, put them into an earthenware jar, cover, and set it in the oven until the crabs are quite soft ; strain through a linen strainer, tied over a basin. Put the juice into a pan, and when it has boiled a few minutes, add a pound of loaf sugar to each pint of liquid and let it boil twenty minutes, or half an hour, until it will set ; then pass it through the strainer and pour it into cups, or small moulds. No. 641. — Api'le Cheese. To two pounds of apples, pared and cut as for a pie, add one pound of sugar, the juice and grated rind of a lemon, and a little water ; put all together into a pan ; cover, and set it over the fire till the apples are reduced to a pulp, turning the pan occasionally ; lot it boil twenty minutes, stirring constantly, and pour it into small moulds. A little essence of ginger may be added. No. 642. — Damson Cheese. Pick some ripe damsons, and put them into a pan, with suffi- cient water to cover them ; when soft, drain, and rub them through a sieve whilst hot ; put the juice and pulp into a pan, ivith powdered sugar, allowing one pound of sugar to two pounds of fruit

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