Damson Cheese

Ingredients

• damsons
• fine powdered sugar
• brandy

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

1. Remove the damsons from their stalks and leaves.

2. Place them in a jar and cover with white paper.

3. Bake in a slow oven at 300°F (150°C) until soft.

4. While hot, rub the damsons through a colander to extract the pulp and juice.

5. In a saucepan, combine the pulp and juice with fine powdered sugar to taste.

6. Boil over moderate heat at 350°F (175°C) for about 3 hours, stirring constantly to prevent burning.

7. A few minutes before removing from heat, add the damson kernels and mix well.

8. Pour the mixture into cups or molds and let it sit for a day.

9. Cut pieces of writing paper to fit the tops of the cups, dip them in brandy, and place them on top.

10. Store in a dry place; it will keep for several years.