Damson Cheese Recipe

Take the damsons full ripe, and squeeze out the stones, which put into

the preserving-pan, with as much water as will cover them: let them

simmer till the stones are quite clear, and put your fruit into the

liquor. Take three pounds of good powder sugar to six pounds of fruit;

boil it very fast till quite thick; then break the stones, and put the

whole kernels into it, before you put it into moulds for use.

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