Skip to main content
Dessert

Damson or Other Plum Cheese

A preserved fruit cheese made from damsons and sugar, boiled until firm and cut into shapes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Damson or Other Plum Cheese

Ingredients

Directions

Cook the fruit

  1. Pass the damsons through a sieve to remove skins and stones.

  2. Combine the damson pulp and loaf sugar in a pot.

  3. Boil together until the mixture is quite stiff.

Set and shape

  1. Pour into four common-sized dinner plates greased with a little salad oil.

  2. Place in a warm area to dry until firm.

  3. Once firm, remove from the plates and cut into desired shapes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Damsons
Supply the fruit pulp, tart flavour and natural pectin that helps the cheese set.
Loaf sugar
Adds sweetness and, as the mixture boils down, helps it thicken into a firm, sliceable set.

The step that matters

Boil until quite stiff. As the pulp boils, water evaporates and the sugar and pectin concentrate. Stopping too early leaves the cheese soft and unable to hold its shape, while boiling too long makes it hard and brittle.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes