Excellent Damson Cheese from Modern Cookery for Private Families by Eliza Acton
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 o...
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Ingredients
- To each pound of fruit, pared, stoned, and mixed with the juice and boiled quite dry,
- 6 oz. of pounded sugar
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