Transcribe
Translate
Susan Gilbert's late nineteenth century British cookery manuscript
Page 143
More information
digital collection
archival collection guide
transcription tips
To Make Bullace Cheese Take black Bullaces when they are full ripe, wipe them clean, put them in an earthern jar, and set them in a slow oven and let them bake till they are all jam, then rub them through a coarse sieve to take out the Cobbles and skins, then put to 1 pint of the pulp, 1 lb 1/4 of lump sugar then put them in a stew pan and boil it so stiff as when cold to cut it out in slices, pour it into a pan about a nail deep. Next day lay a paper diped in Brandy over it, and tie it down close. When you cut an of the Cheese always dip your Knife in hot water. Mr. H. Farrs receipt March 17th 1853
Saving...
prev
next
To Make Bullace Cheese Take black Bullaces when they are full ripe, wipe them clean, put them in an earthern jar, and set them in a slow oven and let them bake till they are all jam, then rub them through a coarse sieve to take out the Cobbles and skins, then put to 1 pint of the pulp, 1 lb 1/4 of lump sugar then put them in a stew pan and boil it so stiff as when cold to cut it out in slices, pour it into a pan about a nail deep. Next day lay a paper diped in Brandy over it, and tie it down close. When you cut an of the Cheese always dip your Knife in hot water. Mr. H. Farrs receipt March 17th 1853
Szathmary Culinary Manuscripts and Cookbooks
sidebar
