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 \ breakfast-
cupfuls 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.
Medlars for Dessert. — To serve these artistically, first of
all the hollow in the dessert-dish must be filled up, which
can easily be done with fancy paper, made into a roll or
into a bun shape (called a tampion), or paste-board may be
employed cut to the size of the dish, having a support in
the centre to keep it well raised. Cover with leaves or
moss, trim off all the rough parts of the Medlars, and
arrange them on the dish in the form of a pyramid or
any other design, putting leaves or moss between them.
Medlar Jelly. — (1) Procure very ripe Medlars, peel, put
them in a stewpan with just enough water to cover, and
stew gently, stirring frequently. When quite tender, pass
the Medlar pulp through a fine hair sieve, weigh the
pulp and juice, and for every pint allow ljlb. of loaf sugar.
Boil all together until sufficiently reduced, then pass it
through a jelly-bag. Turn the jelly into small jars, and
when quite cold cover first with brandied papers and then
with parchment, and tie down.
(2) Procure the requisite quantity of ripe Medlars, put
them in a jar, first bruising them slightly, cover with cold
For details respecting Culinary Processes , Utensils, Sauces, <Scc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
929
Medlars— continued.
water, and tie a piece of stout paper over the jar. Put it
in a slow oven, and leave for twelve hours. At the end of
that time, strain all the juice off the Medlars, hut with-
out pressing, measure it, and for every breakfast-cupful of
juice, allow 1 breakfast-cupful of coarsely-crushed loaf
sugar✪ Medlar Cheese. Put them together in a preserving-pan, and boil
until reduced to a jelly, keeping it well skimmed and
stirred. When ready, pour the jelly into glasses or jars,
and leave until cold. Put a round of brandied paper in
each jar, and cover with wet parchment, tying it down.
(3) Put the Medlars into a preserving-pan with just
sufficient cold water to cover, and boil until soft. After-
wards mb them through a fine sieve, measure the pulp,
and for every pint allow Jib. of coarsely-crushed loaf sugar
and h teaspoonful of allspice. Put all together into the
preserving-pan, and boil gently for lialf-an-hour, keeping it
well skimmed and stirred. When ready, turn the jelly
into jars, let it get cool, then put in each jar a round of
brandied paper ; cover with, parchment, tie down, and pack
away in a dry store cupboard.
Page 506 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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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 \ breakfast-
cupfuls 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.
Medlars for Dessert. — To serve these artistically, first of
all the hollow in the dessert-dish must be filled up, which
can easily be done with fancy paper, made into a roll or
into a bun shape (called a tampion), or paste-board may be
employed cut to the size of the dish, having a support in
the centre to keep it well raised. Cover with leaves or
moss, trim off all the rough parts of the Medlars, and
arrange them on the dish in the form of a pyramid or
any other design, putting leaves or moss between them.
Medlar Jelly. — (1) Procure very ripe Medlars, peel, put
them in a stewpan with just enough water to cover, and
stew gently, stirring frequently. When quite tender, pass
the Medlar pulp through a fine hair sieve, weigh the
pulp and juice, and for every pint allow ljlb. of loaf sugar.
Boil all together until sufficiently reduced, then pass it
through a jelly-bag. Turn the jelly into small jars, and
when quite cold cover first with brandied papers and then
with parchment, and tie down.
(2) Procure the requisite quantity of ripe Medlars, put
them in a jar, first bruising them slightly, cover with cold
For details respecting Culinary Processes , Utensils, Sauces, <Scc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
929
Medlars— continued.
water, and tie a piece of stout paper over the jar. Put it
in a slow oven, and leave for twelve hours. At the end of
that time, strain all the juice off the Medlars, hut with-
out pressing, measure it, and for every breakfast-cupful of
juice, allow 1 breakfast-cupful of coarsely-crushed loaf
sugar. Put them together in a preserving-pan, and boil
until reduced to a jelly, keeping it well skimmed and
stirred. When ready, pour the jelly into glasses or jars,
and leave until cold. Put a round of brandied paper in
each jar, and cover with wet parchment, tying it down.
(3) Put the Medlars into a preserving-pan with just
sufficient cold water to cover, and boil until soft. After-
wards mb them through a fine sieve, measure the pulp,
and for every pint allow Jib. of coarsely-crushed loaf sugar
and h teaspoonful of allspice. Put all together into the
preserving-pan, and boil gently for lialf-an-hour, keeping it
well skimmed and stirred. When ready, turn the jelly
into jars, let it get cool, then put in each jar a round of
brandied paper ; cover with, parchment, tie down, and pack
away in a dry store cupboard.