Damson, or other Plum Cheese (No. 89)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Yield
4.0 common-sized dinner plates
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Pass the preserved damsons through a sieve, to take out the skins and stones.
  2. To every pound of pulp of fruit put half a pound of loaf sugar, broke small.
  3. Boil them together till it becomes quite stiff.
  4. Pour it into four common-sized dinner plates, rubbed with a little sweet oil.
  5. Put it into a warm place to dry.
  6. When quite firm, take it from the plate, and cut it into any shape you choose.
Original Text
Damson, or other Plum Cheese.—(No. 89.) Take damsons that have been preserved without sugar; pass them through a sieve, to take out the skins and stones. To every pound of pulp of fruit put half a pound of loaf sugar, broke small; boil them together till it becomes quite stiff; pour it into four common-sized dinner plates, rubbed with a little sweet oil; put it into a warm place to dry, and when quite firm, take it from the plate, and cut it into any shape you choose. N.B. Damson cheese is generally used in desserts.
Notes
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