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Susan Gilbert's late nineteenth century British cookery manuscript

Page 49

Sugar Drops.
Take 1/2 lb of flour, 6 oz of powdered loaf sugar 3 oz of butter and 2 eggs, rub the butter in the flour, and mix all together before you put in the eggs, add lemon peel to your taste and drop on a Tin pieces the size of a Walnut and bake them in a brisk oven Mrs. G
Bullace Cheese
Take your Bullaces when they are full ripe put them into a Pot, and to every quart of Bullaces, put a 1/4 lb of loaf sugar beaten small bake them in a moderate oven, till they are quite soft, then rub them through a hair sieve, to every lb of pulp, add 1/2 a lb of loaf sugar beaten very fine, then boil it 1 1/2 hour over a slow fire, stirring it all the time, then pour it into potting pots, and put Brandy papers over them, and keep them in a dry place, when it has stood a few months it will cut out very bright and fine. Damson Cheese may be made in the same way. Mrs. G

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Sugar Drops. Take 1/2 lb of flour, 6 oz of powdered loaf sugar 3 oz of butter and 2 eggs, rub the butter in the flour, and mix all together before you put in the eggs, add lemon peel to your taste and drop on a Tin pieces the size of a Walnut and bake them in a brisk oven Mrs. G Bullace Cheese Take your Bullaces when they are full ripe put them into a Pot, and to every quart of Bullaces, put a 1/4 lb of loaf sugar beaten small bake them in a moderate oven, till they are quite soft, then rub them through a hair sieve, to every lb of pulp, add 1/2 a lb of loaf sugar beaten very fine, then boil it 1 1/2 hour over a slow fire, stirring it all the time, then pour it into potting pots, and put Brandy papers over them, and keep them in a dry place, when it has stood a few months it will cut out very bright and fine. Damson Cheese may be made in the same way. Mrs. G