DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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80
To make Damson Cheese
Bake the Damsons in a jarr the same as for Preserving about 3 quarters of a Pound of sugar to a quart of fruit when baked pour them out into a Dish & stone them let the stones be cooked & the Kernels taken out boil down the Damsons to a jam when almost done throw in the kernels & let them have a boil when the jam is pretty thick put it into little pans for use. If it is not sweet enough throw in a little more sugar. 
Mrs Hunt
Lemmon Cream
Take a quart & half a pint of cream a pint of Rhenish half a pint of Sack 3 Lemmons near a pd of Double refined sugar beat & sift the sugar & put it to your cream grate the rind of the three Lemmons & squeeze the juice into your wine & put that into your Cream then beat it altogether with a whisk just half an hour then bake it up & fill your glasses it will keep 3 or 10 Days but is best at 3 or four

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80 To make Damson Cheese Bake the Damsons in a jarr the same as for Preserving about 3 quarters of a Pound of sugar to a quart of fruit when baked pour them out into a Dish & stone them let the stones be cooked & the Kernels taken out boil down the Damsons to a jam when almost done throw in the kernels & let them have a boil when the jam is pretty thick put it into little pans for use. If it is not sweet enough throw in a little more sugar. Mrs Hunt Lemmon Cream Take a quart & half a pint of cream a pint of Rhenish half a pint of Sack 3 Lemmons near a pd of Double refined sugar beat & sift the sugar & put it to your cream grate the rind of the three Lemmons & squeeze the juice into your wine & put that into your Cream then beat it altogether with a whisk just half an hour then bake it up & fill your glasses it will keep 3 or 10 Days but is best at 3 or four