Plum Cheese
From Cassell's dictionary of cookery, 1892
Serves 3
Time to boil: 1 hour and 15 minutes.
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 1247. The excerpt below is the record exactly as published.
Plum Cheese, made from Plums which have been used for Jelly.— Skin and stone the plums from which the juice has been strained. Weigh them, and boil them until dry. Mix one pound of powdered loaf sugar with every three pounds of fruit
Cook this with the app: pantry check, scaling, and the assistant.