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Susan Gilbert cookbook, 1848-1887
Page 143
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To Make Bullace Cheese Take black Bullaces when they are full ripe, wipe them clean, put them in an earthen jar, and set them in a slow over 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 to 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 any of the Cheese always dip your Knife in hot water. Mr H. Fanns receipt March 17th 1853
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To Make Bullace Cheese Take black Bullaces when they are full ripe, wipe them clean, put them in an earthen jar, and set them in a slow over 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 to 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 any of the Cheese always dip your Knife in hot water. Mr H. Fanns receipt March 17th 1853
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