Which Contains Far Too Many Confusions...

Rowland, Jennifer A B jennifer.rowland at ic.ac.uk
Tue Mar 27 04:43:14 EST 2001

> there is such a thing as damson cheese, which has no cheese in it at all,
but is a strained  > preserve made with damsons (plums) and cooked until it
thickens lots more than jelly.>
> Did I get this right, o assorted list-Brits?

I think apple cheese exits as well, and is the same as (American) apple
butter or black butter? ICWBW. And there's lemon and orange curd as well,
thickened with eggs, and heavenly. Homemade curd is even more better than
bought than homemade jam is.
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