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Damson Cheese (zwetschgenmus)

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CATEGORY CUISINE TAG YIELD
German German 6 Servings

INGREDIENTS

5 lb Plums
1 c Water

INSTRUCTIONS

Pit the damsons and mince them (or put them through the meat grinder
or puree in the blender or food processor), retaining as much of the
juice as possible.  Add a little water to the minced damsons and the
juice and slowly bring to a boil' reduce the fruit pulp over low heat
for several hours, but do not stir or the damson pulp is quite likely
to scorch on the bottom.  When the pulp has thickened somewhat, it will
have to be stirred -  continuously - for several hours, until it is
literally thick enough  that a spoon will stand up in it. It may
sputter and bubble during  this stage. (In former days, it was usual
for several families to  convene in the village washhouse for a
cooperatove 'Zwetschgenmus'  cooking session, with story-telling and
other impromptu  entertainments to give encouragement to the stirrers.)
When the damson cheese has sufficiently thickened, transfer it to
stoneware crocks and bake in the oven until a dry crust has formed on
top. The damson cheese will keep better if a piece of parchment paper
that has been soaked in rum is placed on top of this crust before the
crock is sealed with plastic wrap (formerly a piece of linen or
parchment was used). A good imported product is available on the
American market under the name of 'Pflaumenmus' (pronounced
Flaumenmoose).  From:  THE CUISINES OF GERMANY by Horst Scharfenberg,
Simon &  Schuster/Poseidon Press, New York.  1989 Posted by: Karin
Brewer,  Cooking Echo, 8/92  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 174
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 1.2mg
Potassium: 593.9mg
Carbohydrates: 43.2g
Fiber: 5.3g
Sugar: 37.5g
Protein: 2.6g


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