Medlar pulp set and moulded.
By: Alex Bray
Original Receipt in 'The Encyclopedia of Cookery' by Theodore Garrett (Garrett 1891);
Medlar Cheese. — Put some Medlars into an earthenware jar, stand it in a saucepan with boiling water nearly to the top, and keep it boiling gently over a slow fire. When the Medlars are quite soft, pass them through a fine hair sieve, and weigh the pulp, and for every pound allow 1 breakfastcupfuls of coarsely-crushed loaf sugar and J teaspoonful of allspice. Put all the ingredients together in the preserving pan, and stir them over the fire with a wooden spoon until thickly reduced, skimming occasionally. Turn the cheese into moulds, and keep them in a cold place. When ready to serve, turn the cheeses out of the moulds on to a dish.
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