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To Make Bullace Cheese

A cheese made from bullace, sugar, and pulp, baked and boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Make Bullace Cheese

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the pulp

  1. Put the ripe bullace into a pot.

  2. Add ¼ pound of finely beaten loaf sugar for every quart of bullace.

  3. Bake in a 350°F (175°C) oven until soft.

  4. Rub the mixture through a fine sieve.

Sweeten and boil

  1. For every pound of pulp, add ½ pound of finely beaten loaf sugar.

  2. Boil the mixture for 1.5 hours.

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

Bullace
Provides the fruit pulp that forms the body of the cheese, along with its tart flavour.
Loaf sugar
Sweetens the fruit and, as the mixture thickens on boiling, helps it set to a firm, sliceable texture.

The step that matters

Boiling the sweetened pulp. Sugar and fruit pulp thicken as water evaporates and the sugar concentrates. Boiling too long or too hot can scorch the bottom of the pot, so the mixture should be stirred and watched for sticking. Stopping too early leaves it soft and unset.

“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.

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