Bullace Cheese

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

for baking

bullace when they are full ripe
to every quart of bullace put a quarter of a pound of loaf sugar beat small ↝ Sugar, NFS [Sugars and honey]

for boiling

to every pound of pulp add half a pound of loaf sugar beat fine
to every pound of pulp add half a pound of loaf sugar beat fine ↝ Sugar, NFS [Sugars and honey]

for preserving

tie brandy papers over them

Instructions (9)

Take your bullace when they are full ripe, put them into a pot.
To every quart of bullace add a quarter of a pound of loaf sugar beat small.
Bake them in a moderate oven till they are soft.
Rub them through a hair sieve.
To every pound of pulp add half a pound of loaf sugar beat fine.
Boil it an hour and a half over a slow fire, and keep stirring it all the time.
Pour it into potting pots, and tie brandy papers over them.
Keep them in a dry place.
When it has stood a few months it will cut out very bright and fine.

Original Text

TAKE your bullace when they are full ripe, put them into a pot, and to every quart of bullace put a quarter of a pound of loaf sugar beat small, bake them in a moderate oven till they are soft, then rub them through a hair sieve, to every pound of pulp add half a pound of loaf sugar beat fine, then boil it an hour and a half over a slow fire, and keep stirring it all the time, then pour it into potting pots, and tie brandy papers over them, and keep them in a dry place; when it has stood a few months it will cut out very bright and fine.—N. B. You may make sloe cheese the same way.

Notes

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