The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Damson Cheese

Preserves - Sweet

Damson pulp boiled with sugar and set in shallow moulds (Mrs.B, etc)


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

DAMSON CHEESE. Pick the damsons clean, bake them slowly, till they may be rubbed through a cullender, leaving nothing but the skins and stones. Boil the pulp and[105] juice three hours over a slow fire, with some moist sugar, and keep it stirring to prevent burning. Blanch the kernels, and mix them with the jam a few minutes before it be taken off the fire. Put it into cups, tie it down with writing paper dipped in brandy, and the cheese will keep several years, if kept in a dry place.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats