Common Cherry Cheese

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • 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 cherri


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