Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Plums 1 c Water

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

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