Common Cherry Cheese
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Stone the fruit, or if this trouble be objected to, bruise and boil it without, until it is sufficiently tender to press through a sieve, which it will be in from twenty to thirty minutes.
- Weigh the pulp in this case, and boil it quickly to a dry paste, then stir to it six ounces of sugar for the pound of fruit, and when this is dissolved, place the pan again over, but not upon, a brisk fire, and stir the preserve without ceasing, until it is so dry as not to adhere to the finger when touched;
- then press it immediately into small moulds or pans, and turn it from them when wanted for table.
- When the cherries have been stoned, a good common preserve may be made of them without passing them through a sieve, with the addition of five ounces of sugar to the pound of fruit, which must be boiled very dry both before and after it is added.
- Kentish or Flemish cherries without stoning: 20 to 30 minutes.
- Passed through a sieve.
- To each pound of pulp (first boiled dry), 6 oz.
- sugar.
- To each pound of cherries stoned and boiled to a dry paste, 5 oz.
- sugar.
- CHERRY PASTE.
- (FRENCH.) Stone the cherries;
- boil them gently in their own juice for thirty minutes;
- press the whole through a sieve;
- reduce it to a very dry paste;
- then take it from the fire, and weigh it;
- boil an equal proportion of sugar to the candying point;
- mix the fruit with it;
- and stir the paste, without intermission, over a moderate fire, until it is again so dry as to form a ball round the spoon, and to quit the preserving-pan entirely;
- press it quickly into small moulds, and when it is cold, paper, and store it like other preserves.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Spatula
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Sieve