Common Cherry Cheese

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (2)

For the preserve

six ounces of sugar for the pound of fruit ↝ Sugar, NFS [Sugars and honey]
five ounces of sugar to the pound of fruit ↝ Sugar, NFS [Sugars and honey]

Instructions (9)

Stone the cherries, or if this trouble be objected to, bruise and boil them without stoning until sufficiently tender to press through a sieve, which will take from twenty to thirty minutes.
If the cherries were boiled without stoning, weigh the pulp. Boil it quickly to a dry paste.
Stir in six ounces of sugar for each pound of fruit pulp.
Place the pan over a brisk fire (but not directly upon it).
Stir the preserve without ceasing until it is so dry as not to adhere to the finger when touched.
Press the preserve immediately into small moulds or pans.
Turn the preserve from the moulds when wanted for table.
When the cherries have been stoned, a good common preserve may be made of them without passing them through a sieve, with the addition of five ounces of sugar to the pound of fruit.
The cherries (stoned) must be boiled very dry both before and after the sugar is added.

Original Text

COMMON CHERRY CHEESE.

Stone the fruit, or if this trouble be objected to, bruise and boil it without, until it is sufficiently tender to press through a sieve, which it will be in from twenty to thirty minutes. Weigh the pulp in this case, and boil it quickly to a dry paste, then stir to it six ounces of sugar for the pound of fruit, and when this is dissolved, place the pan again over, but not upon, a brisk fire, and stir the preserve without ceasing, until it is so dry as not to adhere to the finger when touched; then press it immediately into small moulds or pans, and turn it from them when wanted for table. When the cherries have been stoned, a good common preserve may be made of them without passing them through a sieve, with the addition of five ounces of sugar to the pound of fruit, which must be boiled very dry both before and after it is added.

Kentish or Flemish cherries without stoning: 20 to 30 minutes. Passed through a sieve. To each pound of pulp (first boiled dry), 6 oz. sugar. To each pound of cherries stoned and boiled to a dry paste, 5 oz. sugar.

Notes

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