Excellent Damson Cheese

Preparation info
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By Eliza Acton

Published 1845

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  • To each pound of fruit, pared, stoned, and mixed with the juice and boiled quite dry, 6 oz. of pounded sugar: boiled again to a dry paste.


When the fruit has been baked or stewed tender, as directed above, drain off the juice, skin and stone the damsons, pour back to them from a third to half of their juice, weigh and then boil them over a clear brisk fire, until they form quite a dry paste; add six ounces of pounded sugar for each