Raisin Cheese
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- To every lb. of raisins
- a lb. of loaf sugar, pounded cinnamon and cloves to taste
Instructions
- Stone the raisins;
- put them into a stewpan with the sugar, cinnamon, and cloves, and let them boil for 1-1/2 hour, stirring all the time.
- Let the preparation cool a little, pour it into a glass dish, and garnish with strips of candied lemon-peel and citron.
- This will remain good some time, if kept in a dry place.