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To Make Bullace Cheese

Bullace Cheese is made by baking bullaces with sugar, sieving pulp, boiling, and storing.

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

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the pulp

  1. Preheat your oven to 350°F (175°C).

  2. Place the bullaces in a pot and add ¼ pound of beaten sugar for every quart.

  3. Bake until the bullaces are soft.

  4. Rub the mixture through a fine sieve to obtain pulp.

Cook and store

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

  2. Boil the mixture over low heat for 1.5 hours, stirring constantly.

  3. Pour into pots, cover with brandy paper, and store in a cool place.

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

Bullaces
Provide the fruit pulp that forms the body and flavor of the cheese.
Loaf sugar
Sweetens the fruit and, through long boiling, thickens the pulp into a firm, spreadable set.

The step that matters

Boiling the pulp with sugar. The mixture must be stirred constantly over low heat. Sugar and fruit pulp can scorch on the base of the pot, which gives a burnt taste, and the long boil is what concentrates the mixture enough to set.

“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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