Skemerkelkresepte, spiritualieë en plaaslike kroeë

Hooked on Cheese: The Cheeses of London

Hooked on Cheese: The Cheeses of London

Verlede week het ek op 'n sakereis na die Verenigde Koninkryk gegaan om te ontmoet met Ann-Marie Dyas en John Siddall van The Fine Cheese Co., die vooraanstaande volwassene, groothandelaar, kleinhandelaar en uitvoerder van Britse kase. Die kaaswinkels van The Fine Cheese Co., wat in Bath, Engeland gestig is, is een van die kaaswinkels van die Fine Cheese Co. in. Nie net dit nie, maar elke winkel het 'n kafee met ongelooflike kaasborde en spyskaartitems.

Nadat hulle op die dag van my aankoms by hul Belgravia-kafee gaan kuier het, was Ann-Marie en John gretig om my die groot verskeidenheid kaasopsies wat Londen te bied het, te wys.

Ons eerste stop was Bombay Brasserie, 'n baie geprysde, ruim Indiese restaurant met 'n uitstekende klavierspeler en onberispelike diens. Ek het die bestel peeli mirch paneer soola, 'n tandoori-geroosterde huisgemaakte paneerkaas wat in 'n geel chili-pasta gemarineer is en in die rokerige klei-oond gaargemaak is totdat die rande verkool het. Heerlik.

Die volgende aand het ons geëet in The Dining Room in The Goring Hotel, 'n restaurant met 'n Michelin-ster, net 'n blok van Buckingham-paleis af. By hierdie geleentheid verdubbel ek kaasgeregte, begin met 'n truffelde blomkoolvla bedien met warm Montgomery Cheddar -strooitjies, en duik dan in 'n cep -sampioenrisotto bedek met knapperige kantarelle en 'n groot mate gerasperde Rachel, 'n bokmelkkaas van ons vriende by Witmeerkaas. Die risotto was ryk, romerig en heeltemal bevredigend op 'n koue aand in Londen.

Die volgende dag is ek en my Fine Cheese -vriende na Wiltons in die St. James -omgewing. Wiltons is 'n bastion van Britse eetplekke sedert 1742 (!), En om in te stap, voel soos om terug te keer in die tyd. Die kos was ook bekend vir sy privaat-klubagtige atmosfeer en 'n paar van die mees gepoleerde, oplettende diens. Ek het begin met 'n heerlike twee keer gekookte Cropwell Bishop Stilton Soufflé, daarna was my hoofgereg tuisgemaakte tagliatelle-pasta met morel sampioene en 'n hopie parmesaan. (Sê vir die wyse: Moet nooit 'n hopie parmesaan afwys nie.)

Op my laaste dag in Londen het ek 'n solo -uitstappie geneem in die beroemde Harrod's Food Hall, 'n galery gevul met 'n groot verskeidenheid heerlike spesialiteitsvoedsel. Ek het my pad na die kelder gevind om na hul wynseleksie te kyk en die restaurant Tartufi & Friends ontdek; truffels is 'n goeie vriend van my, so ek vat 'n sitplek by die toonbank. Ek het 'n spyskaart bestel wat ek eenvoudig nie kon vergeet nie - geroosterde polenta in 'n Italiaanse kaasfondue bedek met geskeerde truffels - en was nie teleurgesteld nie. Die aardse truffels, aangename kors op die polenta en die welige gesmelte kaas was die ideale einde van 'n kaastoer deur Londen.

U kan Raymond se kaasavonture volg Facebook, Twitter, en syne webwerf. Bykomende beriggewing deur Madeleine James.


Hooked on Cheese: The Cheeses of London - Resepte

Dit lyk asof hierdie klein eetbare wesens in sjokolade gevorm is, maar eintlik gemaak van sappige mieliekaas. Hierdie ongewone soetvleis was 'n Victoriaanse variasie op die middeleeuse gekruide vrugtepasta wat genoem word chardequince, alhoewel dit gemaak is van die Aspoestertjie van die Britse boord, die mier, eerder as die meer gewilde kweepeer.

Die gemaalde miskels word versag in 'n erdekruik wat in 'n kastrol met kookwater geplaas word.

Nadat dit deur 'n fyn sif gevryf is, word die mengelpasta met die suiker en die speserye gemeng en liggies in 'n houer gebak, terwyl u voortdurend met 'n houtlepel roer.

U sal weet dat dit gereed is wanneer dit donker word en dan dikker word, sodat die pan skoon bly terwyl die pasta geroer word, soos op die foto hierbo. Voordat dit gevul word, moet die vorms liggies met amandelolie gesmeer word.

Geur met speserye, is die medpel & quotcheeses & quot; gemaak in klein blikkie kopervorms wat bekend was aan die Victoriaanse kokke as entre & eacutee moulds. Dit is ontwerp vir die vorming van klein, nuut -ingepakte geregte uit hartige vleis, alhoewel dit ook (soos hier) vir soet kos gebruik is. Deesdae poets antiekhandelaars, wat dit dikwels verkeerdelik as sjokoladevorms noem, die buiteblad van tin af om die koper daaronder te onthul. Alhoewel dit so aantrekliker lyk, is dit nie so nuttig in die kombuis nie, aangesien koper vinnig deur vrugtesure gevlek word en moeilik is om skoon te maak.

Voordat hulle gebruik kan word, moet 'n medeblaar 'word' (sien Robert May se Medlar Tart oor hoe om dit te doen). Theodore Garrett was die redakteur van die landdros Ensiklopedie van praktiese kookkuns, (Londen 188), waarskynlik die belangrikste Engelse resepteversameling van die negentiende eeu en 'n boek wat baie meer bekend moet word. Sy resep word hieronder in sy eie woorde gedruk.

Gooi 'n paar Medlars in 'n pot met keramiek, sit dit in 'n kastrol met kookwater tot bo en laat dit saggies kook oor 'n stadige vuur. As die Medlars taamlik sag is, voer dit deur 'n fyn haarsif en weeg die pulp, en laat vir elke pond een en 'n half ontbytkoppies grofgemaalde broodsuiker en 'n halwe teelepel piment. Gooi al die bestanddele saam in die bak en roer dit met 'n houtlepel oor die vuur totdat dit dik is, af en toe. Verander die kaas in vorms en hou dit op 'n koue plek. As jy gereed is om te bedien, draai jy die kase uit die vorm op 'n skottel.

Van Theodore Garrett Die ensiklopedie van praktiese kookkuns (Londen 188)

Hierdie resep is 'n afstammeling van die speserye van die Chardequince en Chardewarden -speserye uit die laat Middeleeue, hoewel dit gemaak is van onderskeidelik kwepers en pere. Ander vrugtepasta wat tot hierdie interessante familie behoort, was cotoniack en quiddany, wat vroeër in Engeland gemaak is, maar nou min of meer uitgesterf het. Die banketstopgedeeltes in die resepteversamelings uit die sewentiende eeu dui aan dat hierdie pasta ook gemaak is uit 'n wye verskeidenheid ander vrugte, soos pippies, appelkose en kersies.

Klik op die swaanskottel in die linkerkolom om meer te wete te kom oor entr & eacutee -vormpies.


Hooked on Cheese: The Cheeses of London - Resepte

Dit lyk asof hierdie klein eetbare wesens in sjokolade gevorm is, maar eintlik gemaak van sappige mieliekaas. Hierdie ongewone soetvleis was 'n Victoriaanse variasie op die middeleeuse gekruide vrugtepasta wat genoem word chardequince, alhoewel dit gemaak is van die Aspoestertjie van die Britse boord, die mier, eerder as die meer gewilde kweepeer.

Die gemaalde miskels word versag in 'n erdekruik wat in 'n kastrol met kookwater geplaas word.

Nadat dit deur 'n fyn sif gevryf is, word die medlarpasta met die suiker en die speserye gemeng en liggies in 'n houer gebak, terwyl u voortdurend met 'n houtlepel roer.

U sal weet dat dit gereed is as dit donker word en dan dikker word, sodat die pan skoon bly terwyl die pasta geroer word, soos op die foto hierbo. Voordat dit gevul word, moet die vorms liggies met amandelolie gesmeer word.

Geur met speserye, is die medlar & quotcheeses & quot; gemaak in klein blikkie kopervorms wat bekend was aan die Victoriaanse kokke as entre & eacutee moulds. Dit is ontwerp vir die vorming van klein, nuut -ingepakte geregte uit hartige vleis, alhoewel dit ook (soos hier) vir soet kos gebruik is. Antieke handelaars, wat dit dikwels verkeerdelik as sjokoladevorms noem, poets deesdae gereeld die buiteblad van tin af om die koper daaronder te onthul. Alhoewel dit so aantrekliker lyk, is dit nie so nuttig in die kombuis nie, aangesien koper vinnig deur vrugtesure gevlek word en moeilik is om skoon te maak.

Voordat hulle gebruik kan word, moet 'n medeblaar 'word' (sien Robert May se Medlar Tart oor hoe om dit te doen). Theodore Garrett was die redakteur van die landdros Ensiklopedie van praktiese kookkuns, (Londen 188), waarskynlik die belangrikste Engelse resepteversameling van die negentiende eeu en 'n boek wat baie meer bekend moet word. Sy resep word hieronder in sy eie woorde gedruk.

Gooi 'n paar Medlars in 'n aardewerkkruik, sit dit in 'n kastrol met kookwater tot bo en laat dit saggies kook oor 'n stadige vuur. As die Medlars taamlik sag is, voer dit deur 'n fyn haarsif en weeg die pulp, en laat vir elke pond een en 'n half ontbytkoppies grofgemaalde broodsuiker en 'n halwe teelepel piment. Gooi al die bestanddele saam in die bak en roer dit met 'n houtlepel oor die vuur totdat dit dik is, af en toe. Verander die kaas in vorms en hou dit op 'n koue plek. As jy gereed is om te bedien, draai jy die kase uit die vorm op 'n skottel.

Van Theodore Garrett Die ensiklopedie van praktiese kookkuns (Londen 188)

Hierdie resep is 'n afstammeling van die speserye van die Chardequince en Chardewarden -vrugte uit die laat Middeleeue, hoewel dit gemaak is van onderskeidelik kwepers en pere. Ander vrugtepasta wat tot hierdie interessante familie behoort, was cotoniack en quiddany, wat vroeër in Engeland gemaak is, maar nou min of meer uitgesterf het. Die banket -afdelings in die resepteversamelings uit die sewentiende eeu dui aan dat hierdie pasta ook gemaak is uit 'n wye verskeidenheid ander vrugte, soos pippies, appelkose en kersies.

Klik op die swaanskottel in die linkerkolom om meer te wete te kom oor entr & eacutee -vormpies.


Hooked on Cheese: The Cheeses of London - Resepte

Dit lyk asof hierdie klein eetbare wesens in sjokolade gevorm is, maar eintlik gemaak van sappige mieliekaas. Hierdie ongewone soetvleis was 'n Victoriaanse variasie op die middeleeuse gekruide vrugtepasta wat genoem word chardequince, alhoewel dit gemaak is van die Aspoestertjie van die Britse boord, die mier, eerder as die meer gewilde kweepeer.

Die gemaalde miskels word versag in 'n erdekruik wat in 'n kastrol met kookwater geplaas word.

Nadat dit deur 'n fyn sif gevryf is, word die mengelpasta met die suiker en die speserye gemeng en liggies in 'n houer gebak, terwyl u voortdurend met 'n houtlepel roer.

U sal weet dat dit gereed is wanneer dit donker word en dan dikker word, sodat die pan skoon bly terwyl die pasta geroer word, soos op die foto hierbo. Voordat dit gevul word, moet die vorms liggies met amandelolie gesmeer word.

Geur met speserye, is die medlar & quotcheeses & quot; gemaak in klein blikkie kopervorms wat bekend was aan die Victoriaanse kokke as entre & eacutee moulds. Dit is ontwerp vir die vorming van klein, nuut -ingepakte geregte uit hartige vleis, alhoewel dit ook (soos hier) vir soet kos gebruik is. Antieke handelaars, wat dit dikwels verkeerdelik as sjokoladevorms noem, poets deesdae gereeld die buiteblad van tin af om die koper daaronder te onthul. Alhoewel dit so aantrekliker lyk, is dit nie so nuttig in die kombuis nie, aangesien koper vinnig deur vrugtesure gevlek word en moeilik is om skoon te maak.

Voordat hulle gebruik kan word, moet 'n medeblaar 'word' (sien Robert May se Medlar Tart oor hoe om dit te doen). Theodore Garrett was die redakteur van die landdros Ensiklopedie van praktiese kookkuns, (Londen 188), waarskynlik die belangrikste Engelse resepteversameling van die negentiende eeu en 'n boek wat baie meer bekend moet word. Sy resep word hieronder in sy eie woorde gedruk.

Gooi 'n paar Medlars in 'n pot met keramiek, sit dit in 'n kastrol met kookwater tot bo en laat dit saggies kook oor 'n stadige vuur. As die Medlars taamlik sag is, voer dit deur 'n fyn haarsif en weeg die pulp, en laat vir elke pond een en 'n half ontbytkoppies grofgemaalde broodsuiker en 'n halwe teelepel piment. Gooi al die bestanddele saam in die bak en roer dit met 'n houtlepel oor die vuur totdat dit dik is, af en toe. Verander die kaas in vorms en hou dit op 'n koue plek. As jy gereed is om te bedien, draai jy die kase uit die vorm op 'n skottel.

Van Theodore Garrett Die ensiklopedie van praktiese kookkuns (Londen 188)

Hierdie resep is 'n afstammeling van die speserye van die Chardequince en Chardewarden -vrugte uit die laat Middeleeue, hoewel dit gemaak is van onderskeidelik kwepers en pere. Ander vrugtepasta wat tot hierdie interessante familie behoort, was cotoniack en quiddany, wat vroeër in Engeland gemaak is, maar nou min of meer uitgesterf het. Die banketstopgedeeltes in die resepteversamelings uit die sewentiende eeu dui aan dat hierdie pasta ook gemaak is uit 'n wye verskeidenheid ander vrugte, soos pippies, appelkose en kersies.

Klik op die swaanskottel in die linkerkolom om meer te wete te kom oor entr & eacutee -vormpies.


Hooked on Cheese: The Cheeses of London - Resepte

Dit lyk asof hierdie klein eetbare wesens in sjokolade gevorm is, maar eintlik gemaak van sappige mieliekaas. Hierdie ongewone soetvleis was 'n Victoriaanse variasie op die middeleeuse gekruide vrugtepasta chardequince, alhoewel dit gemaak is van die Aspoestertjie van die Britse boord, die mier, eerder as die meer gewilde kweepeer.

Die gemaalde miskels word versag in 'n erdekruik wat in 'n kastrol met kookwater geplaas word.

Nadat dit deur 'n fyn sif gevryf is, word die mengelpasta met die suiker en die speserye gemeng en liggies in 'n houer gebak, terwyl u voortdurend met 'n houtlepel roer.

U sal weet dat dit gereed is wanneer dit donker word en dan dikker word, sodat die pan skoon bly terwyl die pasta geroer word, soos op die foto hierbo. Voordat dit gevul word, moet die vorms liggies met amandelolie gesmeer word.

Geur met speserye, is die medlar & quotcheeses & quot; gemaak in klein blikkie kopervorms wat bekend was aan die Victoriaanse kokke as entre & eacutee moulds. Dit is ontwerp vir die vorming van klein, nuut -ingepakte geregte uit hartige vleis, alhoewel dit ook (soos hier) vir soet kos gebruik is. Antieke handelaars, wat dit dikwels verkeerdelik as sjokoladevorms noem, poets deesdae gereeld die buiteblad van tin af om die koper daaronder te onthul. Alhoewel dit so aantrekliker lyk, is dit nie so nuttig in die kombuis nie, aangesien koper vinnig deur vrugtesure gevlek word en moeilik is om skoon te maak.

Voordat hulle gebruik kan word, moet 'n medeblaar 'word' (sien Robert May se Medlar Tart oor hoe om dit te doen). Theodore Garrett was die redakteur van die landdros Ensiklopedie van praktiese kookkuns, (Londen 188), waarskynlik die belangrikste Engelse resepteversameling van die negentiende eeu en 'n boek wat baie meer bekend moet word. Sy resep word hieronder in sy eie woorde gedruk.

Gooi 'n paar Medlars in 'n aardewerkkruik, sit dit in 'n kastrol met kookwater tot bo en laat dit saggies kook oor 'n stadige vuur. As die Medlars taamlik sag is, voer dit deur 'n fyn haarsif en weeg die pulp, en laat vir elke pond een en 'n half ontbytkoppies grofgemaalde broodsuiker en 'n halwe teelepel piment. Gooi al die bestanddele saam in die bak en roer dit met 'n houtlepel oor die vuur tot dit dik is, af en toe. Verander die kaas in vorms en hou dit op 'n koue plek. As jy gereed is om te bedien, draai jy die kase uit die vorm op 'n skottel.

Van Theodore Garrett Die ensiklopedie van praktiese kookkuns (Londen 188)

Hierdie resep is 'n afstammeling van die speserye van die Chardequince en Chardewarden -vrugte uit die laat Middeleeue, hoewel dit gemaak is van onderskeidelik kwepers en pere. Ander vrugtepasta wat tot hierdie interessante familie behoort, was cotoniack en quiddany, wat vroeër in Engeland gemaak is, maar nou min of meer uitgesterf het. Die banketstopgedeeltes in die resepteversamelings uit die sewentiende eeu dui aan dat hierdie pasta ook gemaak is uit 'n wye verskeidenheid ander vrugte, soos pippies, appelkose en kersies.

Klik op die swaanskottel in die linkerkolom om meer te wete te kom oor entr & eacutee -vormpies.


Hooked on Cheese: The Cheeses of London - Resepte

Dit lyk asof hierdie klein eetbare wesens in sjokolade gevorm is, maar eintlik gemaak van sappige mieliekaas. Hierdie ongewone soetvleis was 'n Victoriaanse variasie op die middeleeuse gekruide vrugtepasta wat genoem word chardequince, alhoewel dit gemaak is van die Aspoestertjie van die Britse boord, die mier, eerder as die meer gewilde kweepeer.

Die gemaalde mossels word versag in 'n erdekruik wat in 'n kastrol met kookwater gesit word.

Nadat dit deur 'n fyn sif gevryf is, word die mengelpasta met die suiker en die speserye gemeng en liggies in 'n houer gebak, terwyl u voortdurend met 'n houtlepel roer.

U sal weet dat dit gereed is wanneer dit donker word en dan dikker word, sodat die pan skoon bly terwyl die pasta geroer word, soos op die foto hierbo. Voordat dit gevul word, moet die vorms liggies met amandelolie gesmeer word.

Geur met speserye, is die medpel & quotcheeses & quot; gemaak in klein blikkie kopervorms wat bekend was aan die Victoriaanse kokke as entre & eacutee moulds. Dit is ontwerp vir die vorming van klein, nuut -ingepakte geregte uit hartige vleis, alhoewel dit ook (soos hier) vir soet kos gebruik is. Antieke handelaars, wat dit dikwels verkeerdelik as sjokoladevorms noem, poets deesdae gereeld die buiteblad van tin af om die koper daaronder te onthul. Alhoewel dit so aantrekliker lyk, is dit nie so nuttig in die kombuis nie, aangesien koper vinnig deur vrugtesure gevlek word en moeilik is om skoon te maak.

Voordat hulle gebruik kan word, moet 'n medeblaar 'word' (sien Robert May se Medlar Tart oor hoe om dit te doen). Theodore Garrett was die redakteur van die landdros Ensiklopedie van praktiese kookkuns, (Londen 188), waarskynlik die belangrikste Engelse resepteversameling van die negentiende eeu en 'n boek wat baie meer bekend moet word. Sy resep word hieronder in sy eie woorde gedruk.

Gooi 'n paar Medlars in 'n aardewerkkruik, sit dit in 'n kastrol met kookwater tot bo en laat dit saggies kook oor 'n stadige vuur. As die Medlars taamlik sag is, voer dit deur 'n fyn haarsif en weeg die pulp, en laat vir elke pond een en 'n half ontbytkoppies grofgemaalde broodsuiker en 'n halwe teelepel piment. Gooi al die bestanddele saam in die bak en roer dit met 'n houtlepel oor die vuur totdat dit dik is, af en toe. Verander die kaas in vorms en hou dit op 'n koue plek. As jy gereed is om te bedien, draai jy die kase uit die vorm op 'n skottel.

Van Theodore Garrett Die ensiklopedie van praktiese kookkuns (Londen 188)

Hierdie resep is 'n afstammeling van die speserye van die Chardequince en Chardewarden -vrugte uit die laat Middeleeue, hoewel dit gemaak is van onderskeidelik kwepers en pere. Ander vrugtepasta wat tot hierdie interessante familie behoort, was cotoniack en quiddany, wat vroeër in Engeland gemaak is, maar nou min of meer uitgesterf het. Die banket -afdelings in die resepteversamelings uit die sewentiende eeu dui aan dat hierdie pasta ook gemaak is uit 'n wye verskeidenheid ander vrugte, soos pippies, appelkose en kersies.

Klik op die swaanskottel in die linkerkolom om meer te wete te kom oor entr & eacutee -vormpies.


Hooked on Cheese: The Cheeses of London - Resepte

Dit lyk asof hierdie klein eetbare wesens in sjokolade gevorm is, maar eintlik gemaak van sappige mieliekaas. Hierdie ongewone soetvleis was 'n Victoriaanse variasie op die middeleeuse gekruide vrugtepasta wat genoem word chardequince, alhoewel dit gemaak is van die Aspoestertjie van die Britse boord, die mier, eerder as die meer gewilde kweepeer.

Die gemaalde miskels word versag in 'n erdekruik wat in 'n kastrol met kookwater geplaas word.

Nadat dit deur 'n fyn sif gevryf is, word die mengelpasta met die suiker en die speserye gemeng en liggies in 'n houer gebak, terwyl u voortdurend met 'n houtlepel roer.

U sal weet dat dit gereed is wanneer dit donker word en dan dikker word, sodat die pan skoon bly terwyl die pasta geroer word, soos op die foto hierbo. Voordat dit gevul word, moet die vorms liggies met amandelolie gesmeer word.

Geur met speserye, is die medlar & quotcheeses & quot; gemaak in klein blikkie kopervorms wat bekend was aan die Victoriaanse kokke as entre & eacutee moulds. Dit is ontwerp vir die vorming van klein, nuut -ingepakte geregte uit hartige vleis, alhoewel dit ook (soos hier) vir soet kos gebruik is. Antieke handelaars, wat dit dikwels verkeerdelik as sjokoladevorms noem, poets deesdae gereeld die buiteblad van tin af om die koper daaronder te onthul. Alhoewel dit so aantrekliker lyk, is dit nie so nuttig in die kombuis nie, aangesien koper vinnig deur vrugtesure gevlek word en moeilik is om skoon te maak.

Voordat hulle gebruik kan word, moet 'n medeblaar 'word' (sien Robert May se Medlar Tart oor hoe om dit te doen). Theodore Garrett was die redakteur van die landdros Ensiklopedie van praktiese kookkuns, (Londen 188), waarskynlik die belangrikste Engelse resepteversameling van die negentiende eeu en 'n boek wat baie meer bekend moet word. Sy resep word hieronder in sy eie woorde gedruk.

Gooi 'n paar Medlars in 'n pot met keramiek, sit dit in 'n kastrol met kookwater tot bo en laat dit saggies kook oor 'n stadige vuur. As die Medlars taamlik sag is, voer dit deur 'n fyn haarsif en weeg die pulp, en laat vir elke pond een en 'n half ontbytkoppies grofgemaalde broodsuiker en 'n halwe teelepel piment. Gooi al die bestanddele saam in die bak en roer dit met 'n houtlepel oor die vuur totdat dit dik is, af en toe. Verander die kaas in vorms en hou dit op 'n koue plek. As jy gereed is om te bedien, draai jy die kase uit die vorm op 'n skottel.

Van Theodore Garrett Die ensiklopedie van praktiese kookkuns (Londen 188)

Hierdie resep is 'n afstammeling van die speserye van die Chardequince en Chardewarden -vrugte uit die laat Middeleeue, hoewel dit gemaak is van onderskeidelik kwepers en pere. Ander vrugtepasta wat tot hierdie interessante familie behoort, was cotoniack en quiddany, wat vroeër in Engeland gemaak is, maar nou min of meer uitgesterf het. Die banketstopgedeeltes in die resepteversamelings uit die sewentiende eeu dui aan dat hierdie pasta ook gemaak is uit 'n wye verskeidenheid ander vrugte, soos pippies, appelkose en kersies.

Klik op die swaanskottel in die linkerkolom om meer te wete te kom oor entr & eacutee -vormpies.


Hooked on Cheese: The Cheeses of London - Resepte

Dit lyk asof hierdie klein eetbare wesens in sjokolade gevorm is, maar eintlik gemaak van sappige mieliekaas. Hierdie ongewone soetvleis was 'n Victoriaanse variasie op die middeleeuse gekruide vrugtepasta wat genoem word chardequince, alhoewel dit gemaak is van die Aspoestertjie van die Britse boord, die mier, eerder as die meer gewilde kweepeer.

Die gemaalde miskels word versag in 'n erdekruik wat in 'n kastrol met kookwater geplaas word.

Nadat dit deur 'n fyn sif gevryf is, word die mengelpasta met die suiker en die speserye gemeng en liggies in 'n houer gebak, terwyl u voortdurend met 'n houtlepel roer.

U sal weet dat dit gereed is as dit donker word en dan dikker word, sodat die pan skoon bly terwyl die pasta geroer word, soos op die foto hierbo. Voordat dit gevul word, moet die vorms liggies met amandelolie gesmeer word.

Geur met speserye, is die medpel & quotcheeses & quot; gemaak in klein blikkie kopervorms wat bekend was aan die Victoriaanse kokke as entre & eacutee moulds. Dit is ontwerp vir die vorming van klein, nuut -ingepakte geregte uit hartige vleis, alhoewel dit ook (soos hier) vir soet kos gebruik is. Antieke handelaars, wat dit dikwels verkeerdelik as sjokoladevorms noem, poets deesdae gereeld die buiteblad van tin af om die koper daaronder te onthul. Alhoewel dit so aantrekliker lyk, is dit nie so nuttig in die kombuis nie, aangesien koper vinnig deur vrugtesure gevlek word en moeilik is om skoon te maak.

Voordat hulle gebruik kan word, moet 'n medeblaar 'word' (sien Robert May se Medlar Tart oor hoe om dit te doen). Theodore Garrett was die redakteur van die landdros Ensiklopedie van praktiese kookkuns, (Londen 188), waarskynlik die belangrikste Engelse resepteversameling van die negentiende eeu en 'n boek wat baie meer bekend moet word. Sy resep word hieronder in sy eie woorde gedruk.

Gooi 'n paar Medlars in 'n pot met keramiek, sit dit in 'n kastrol met kookwater tot bo en laat dit saggies kook oor 'n stadige vuur. As die Medlars taamlik sag is, voer dit deur 'n fyn haarsif en weeg die pulp, en laat vir elke pond een en 'n half ontbytkoppies grof fyngemaakte broadsuiker en 'n halwe teelepel speserye. Gooi al die bestanddele saam in die bak en roer dit met 'n houtlepel oor die vuur tot dit dik is, af en toe. Verander die kaas in vorms en hou dit op 'n koue plek. As jy gereed is om te bedien, draai jy die kase uit die vorm op 'n skottel.

Van Theodore Garrett Die ensiklopedie van praktiese kookkuns (Londen 188)

Hierdie resep is 'n afstammeling van die speserye van die Chardequince en Chardewarden -vrugte uit die laat Middeleeue, hoewel dit gemaak is van onderskeidelik kwepers en pere. Ander vrugtepasta wat tot hierdie interessante familie behoort, was cotoniack en quiddany, wat vroeër in Engeland gemaak is, maar nou min of meer uitgesterf het. Die banketstopgedeeltes in die resepteversamelings uit die sewentiende eeu dui aan dat hierdie pasta ook gemaak is uit 'n wye verskeidenheid ander vrugte, soos pippies, appelkose en kersies.

Klik op die swaanskottel in die linkerkolom om meer te wete te kom oor entr en vorms.


Hooked on Cheese: The Cheeses of London - Resepte

Dit lyk asof hierdie klein eetbare wesens in sjokolade gevorm is, maar eintlik gemaak van sappige mieliekaas. Hierdie ongewone soetvleis was 'n Victoriaanse variasie op die middeleeuse gekruide vrugtepasta wat genoem word chardequince, alhoewel dit gemaak is van die Aspoestertjie van die Britse boord, die mier, eerder as die meer gewilde kweepeer.

Die gemaalde miskels word versag in 'n erdekruik wat in 'n kastrol met kookwater geplaas word.

Nadat dit deur 'n fyn sif gevryf is, word die mengelpasta met die suiker en die speserye gemeng en liggies in 'n houer gebak, terwyl u voortdurend met 'n houtlepel roer.

U sal weet dat dit gereed is wanneer dit donker word en dan dikker word, sodat die pan skoon bly terwyl die pasta geroer word, soos op die foto hierbo. Voordat dit gevul word, moet die vorms liggies met amandelolie gesmeer word.

Geur met speserye, is die medpel & quotcheeses & quot; gemaak in klein blikkie kopervorms wat bekend was aan die Victoriaanse kokke as entre & eacutee moulds. Hulle is ontwerp vir die vorming van klein, nuut -ingepakte geregte uit hartige vleis, alhoewel dit ook (soos hier) vir soet kos gebruik is. Antieke handelaars, wat dit dikwels verkeerdelik as sjokoladevorms noem, poets deesdae gereeld die buiteblad van tin af om die koper daaronder te onthul. Alhoewel dit so aantrekliker lyk, is dit nie so nuttig in die kombuis nie, aangesien koper vinnig deur vrugtesure gevlek word en moeilik is om skoon te maak.

Voordat hulle gebruik kan word, moet 'n medeblaar 'word' (sien Robert May se Medlar Tart oor hoe om dit te doen). Theodore Garrett was die redakteur van die landdros Ensiklopedie van praktiese kookkuns, (Londen 188), waarskynlik die belangrikste Engelse resepteversameling van die negentiende eeu en 'n boek wat baie meer bekend moet word. Sy resep word hieronder in sy eie woorde gedruk.

Gooi 'n paar Medlars in 'n pot met keramiek, sit dit in 'n kastrol met kookwater tot bo en laat dit saggies kook oor 'n stadige vuur. As die Medlars taamlik sag is, voer dit deur 'n fyn haarsif en weeg die pulp, en laat vir elke pond een en 'n half ontbytkoppies grofgemaalde broodsuiker en 'n halwe teelepel piment. Gooi al die bestanddele saam in die bak en roer dit met 'n houtlepel oor die vuur totdat dit dik is, af en toe. Verander die kaas in vorms en hou dit op 'n koue plek. As jy gereed is om te bedien, draai jy die kase uit die vorm op 'n skottel.

Van Theodore Garrett Die ensiklopedie van praktiese kookkuns (Londen 188)

Hierdie resep is 'n afstammeling van die speserye van die Chardequince en Chardewarden -vrugte uit die laat Middeleeue, hoewel dit gemaak is van onderskeidelik kwepers en pere. Ander vrugtepasta wat tot hierdie interessante familie behoort, was cotoniack en quiddany, wat vroeër in Engeland gemaak is, maar nou min of meer uitgesterf het. Die banket -afdelings in die resepteversamelings uit die sewentiende eeu dui aan dat hierdie pasta ook gemaak is uit 'n wye verskeidenheid ander vrugte, soos pippies, appelkose en kersies.

Klik op die swaanskottel in die linkerkolom om meer te wete te kom oor entr & eacutee -vormpies.


Hooked on Cheese: The Cheeses of London - Resepte

Dit lyk asof hierdie klein eetbare wesens in sjokolade gevorm is, maar eintlik gemaak van sappige mieliekaas. Hierdie ongewone soetvleis was 'n Victoriaanse variasie op die middeleeuse gekruide vrugtepasta wat genoem word chardequince, alhoewel dit gemaak is van die Aspoestertjie van die Britse boord, die mier, eerder as die meer gewilde kweepeer.

Die gemaalde mossels word versag in 'n erdekruik wat in 'n kastrol met kookwater gesit word.

Nadat dit deur 'n fyn sif gevryf is, word die mengelpasta met die suiker en die speserye gemeng en liggies in 'n houer gebak, terwyl u voortdurend met 'n houtlepel roer.

U sal weet dat dit gereed is wanneer dit donker word en dan dikker word, sodat die pan skoon bly terwyl die pasta geroer word, soos op die foto hierbo. Voordat dit gevul word, moet die vorms liggies met amandelolie gesmeer word.

Geur met speserye, is die medpel & quotcheeses & quot; gemaak in klein blikkie kopervorms wat bekend was aan die Victoriaanse kokke as entre & eacutee moulds. Dit is ontwerp vir die vorming van klein, nuut -ingepakte geregte uit hartige vleis, alhoewel dit ook (soos hier) vir soet kos gebruik is. Antieke handelaars, wat dit dikwels verkeerdelik as sjokoladevorms noem, poets deesdae gereeld die buiteblad van tin af om die koper daaronder te onthul. Alhoewel dit so aantrekliker lyk, is dit nie so nuttig in die kombuis nie, aangesien koper vinnig deur vrugtesure gevlek word en moeilik is om skoon te maak.

Voordat hulle gebruik kan word, moet 'n medeblaar 'word' (sien Robert May se Medlar Tart oor hoe om dit te doen). Theodore Garrett was die redakteur van die landdros Ensiklopedie van praktiese kookkuns, (Londen 188), waarskynlik die belangrikste Engelse resepteversameling van die negentiende eeu en 'n boek wat baie meer bekend moet word. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.


Hooked on Cheese: The Cheeses of London - Recipes

These little edible creatures appear to have been moulded in chocolate, but in fact are made from succulent medlar cheese. This unusual sweetmeat was a Victorian variation on the medieval spiced fruit paste called chardequince, though it was made from that Cinderella of the British orchard, the medlar, rather than the more popular quince.

The bletted medlars are softened in an earthernware jar placed in a saucepan of gently boiling water.

After being rubbed through a fine sieve, the medlar paste is mixed with the sugar and allspice and cooked gently in a preserving pan, stirring constantly with a wooden spoon.

You will know it is ready when it darkens and then becomes thicker, leaving the pan clean as the paste is stirred, as in the above photograph. Before filling, the moulds should be lightly brushed with almond oil .

Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) for sweet foods. Nowadays, antique dealers, who often incorrectly list them as chocolate moulds, frequently polish off the outside coating of tin to reveal the copper underneath. Although they look more attractive like this, they are not as useful in the kitchen, as the copper quickly gets stained by fruit acids and is difficult to clean.

Before they can be used medlars need to be "bletted" (see Robert May's Medlar Tart on how to do this). Theodore Garrett was the editor of the magisterial Encyclopaedia of Practical Cookery, (London 188 ), probably the most important English recipe collection of the nineteenth century and a book that deserves to be much more widely known. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.


Hooked on Cheese: The Cheeses of London - Recipes

These little edible creatures appear to have been moulded in chocolate, but in fact are made from succulent medlar cheese. This unusual sweetmeat was a Victorian variation on the medieval spiced fruit paste called chardequince, though it was made from that Cinderella of the British orchard, the medlar, rather than the more popular quince.

The bletted medlars are softened in an earthernware jar placed in a saucepan of gently boiling water.

After being rubbed through a fine sieve, the medlar paste is mixed with the sugar and allspice and cooked gently in a preserving pan, stirring constantly with a wooden spoon.

You will know it is ready when it darkens and then becomes thicker, leaving the pan clean as the paste is stirred, as in the above photograph. Before filling, the moulds should be lightly brushed with almond oil .

Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) for sweet foods. Nowadays, antique dealers, who often incorrectly list them as chocolate moulds, frequently polish off the outside coating of tin to reveal the copper underneath. Although they look more attractive like this, they are not as useful in the kitchen, as the copper quickly gets stained by fruit acids and is difficult to clean.

Before they can be used medlars need to be "bletted" (see Robert May's Medlar Tart on how to do this). Theodore Garrett was the editor of the magisterial Encyclopaedia of Practical Cookery, (London 188 ), probably the most important English recipe collection of the nineteenth century and a book that deserves to be much more widely known. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.


Hooked on Cheese: The Cheeses of London - Recipes

These little edible creatures appear to have been moulded in chocolate, but in fact are made from succulent medlar cheese. This unusual sweetmeat was a Victorian variation on the medieval spiced fruit paste called chardequince, though it was made from that Cinderella of the British orchard, the medlar, rather than the more popular quince.

The bletted medlars are softened in an earthernware jar placed in a saucepan of gently boiling water.

After being rubbed through a fine sieve, the medlar paste is mixed with the sugar and allspice and cooked gently in a preserving pan, stirring constantly with a wooden spoon.

You will know it is ready when it darkens and then becomes thicker, leaving the pan clean as the paste is stirred, as in the above photograph. Before filling, the moulds should be lightly brushed with almond oil .

Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) for sweet foods. Nowadays, antique dealers, who often incorrectly list them as chocolate moulds, frequently polish off the outside coating of tin to reveal the copper underneath. Although they look more attractive like this, they are not as useful in the kitchen, as the copper quickly gets stained by fruit acids and is difficult to clean.

Before they can be used medlars need to be "bletted" (see Robert May's Medlar Tart on how to do this). Theodore Garrett was the editor of the magisterial Encyclopaedia of Practical Cookery, (London 188 ), probably the most important English recipe collection of the nineteenth century and a book that deserves to be much more widely known. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.


Hooked on Cheese: The Cheeses of London - Recipes

These little edible creatures appear to have been moulded in chocolate, but in fact are made from succulent medlar cheese. This unusual sweetmeat was a Victorian variation on the medieval spiced fruit paste called chardequince, though it was made from that Cinderella of the British orchard, the medlar, rather than the more popular quince.

The bletted medlars are softened in an earthernware jar placed in a saucepan of gently boiling water.

After being rubbed through a fine sieve, the medlar paste is mixed with the sugar and allspice and cooked gently in a preserving pan, stirring constantly with a wooden spoon.

You will know it is ready when it darkens and then becomes thicker, leaving the pan clean as the paste is stirred, as in the above photograph. Before filling, the moulds should be lightly brushed with almond oil .

Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) for sweet foods. Nowadays, antique dealers, who often incorrectly list them as chocolate moulds, frequently polish off the outside coating of tin to reveal the copper underneath. Although they look more attractive like this, they are not as useful in the kitchen, as the copper quickly gets stained by fruit acids and is difficult to clean.

Before they can be used medlars need to be "bletted" (see Robert May's Medlar Tart on how to do this). Theodore Garrett was the editor of the magisterial Encyclopaedia of Practical Cookery, (London 188 ), probably the most important English recipe collection of the nineteenth century and a book that deserves to be much more widely known. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.


Hooked on Cheese: The Cheeses of London - Recipes

These little edible creatures appear to have been moulded in chocolate, but in fact are made from succulent medlar cheese. This unusual sweetmeat was a Victorian variation on the medieval spiced fruit paste called chardequince, though it was made from that Cinderella of the British orchard, the medlar, rather than the more popular quince.

The bletted medlars are softened in an earthernware jar placed in a saucepan of gently boiling water.

After being rubbed through a fine sieve, the medlar paste is mixed with the sugar and allspice and cooked gently in a preserving pan, stirring constantly with a wooden spoon.

You will know it is ready when it darkens and then becomes thicker, leaving the pan clean as the paste is stirred, as in the above photograph. Before filling, the moulds should be lightly brushed with almond oil .

Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) for sweet foods. Nowadays, antique dealers, who often incorrectly list them as chocolate moulds, frequently polish off the outside coating of tin to reveal the copper underneath. Although they look more attractive like this, they are not as useful in the kitchen, as the copper quickly gets stained by fruit acids and is difficult to clean.

Before they can be used medlars need to be "bletted" (see Robert May's Medlar Tart on how to do this). Theodore Garrett was the editor of the magisterial Encyclopaedia of Practical Cookery, (London 188 ), probably the most important English recipe collection of the nineteenth century and a book that deserves to be much more widely known. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.


Hooked on Cheese: The Cheeses of London - Recipes

These little edible creatures appear to have been moulded in chocolate, but in fact are made from succulent medlar cheese. This unusual sweetmeat was a Victorian variation on the medieval spiced fruit paste called chardequince, though it was made from that Cinderella of the British orchard, the medlar, rather than the more popular quince.

The bletted medlars are softened in an earthernware jar placed in a saucepan of gently boiling water.

After being rubbed through a fine sieve, the medlar paste is mixed with the sugar and allspice and cooked gently in a preserving pan, stirring constantly with a wooden spoon.

You will know it is ready when it darkens and then becomes thicker, leaving the pan clean as the paste is stirred, as in the above photograph. Before filling, the moulds should be lightly brushed with almond oil .

Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) for sweet foods. Nowadays, antique dealers, who often incorrectly list them as chocolate moulds, frequently polish off the outside coating of tin to reveal the copper underneath. Although they look more attractive like this, they are not as useful in the kitchen, as the copper quickly gets stained by fruit acids and is difficult to clean.

Before they can be used medlars need to be "bletted" (see Robert May's Medlar Tart on how to do this). Theodore Garrett was the editor of the magisterial Encyclopaedia of Practical Cookery, (London 188 ), probably the most important English recipe collection of the nineteenth century and a book that deserves to be much more widely known. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.


Hooked on Cheese: The Cheeses of London - Recipes

These little edible creatures appear to have been moulded in chocolate, but in fact are made from succulent medlar cheese. This unusual sweetmeat was a Victorian variation on the medieval spiced fruit paste called chardequince, though it was made from that Cinderella of the British orchard, the medlar, rather than the more popular quince.

The bletted medlars are softened in an earthernware jar placed in a saucepan of gently boiling water.

After being rubbed through a fine sieve, the medlar paste is mixed with the sugar and allspice and cooked gently in a preserving pan, stirring constantly with a wooden spoon.

You will know it is ready when it darkens and then becomes thicker, leaving the pan clean as the paste is stirred, as in the above photograph. Before filling, the moulds should be lightly brushed with almond oil .

Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) for sweet foods. Nowadays, antique dealers, who often incorrectly list them as chocolate moulds, frequently polish off the outside coating of tin to reveal the copper underneath. Although they look more attractive like this, they are not as useful in the kitchen, as the copper quickly gets stained by fruit acids and is difficult to clean.

Before they can be used medlars need to be "bletted" (see Robert May's Medlar Tart on how to do this). Theodore Garrett was the editor of the magisterial Encyclopaedia of Practical Cookery, (London 188 ), probably the most important English recipe collection of the nineteenth century and a book that deserves to be much more widely known. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.


Hooked on Cheese: The Cheeses of London - Recipes

These little edible creatures appear to have been moulded in chocolate, but in fact are made from succulent medlar cheese. This unusual sweetmeat was a Victorian variation on the medieval spiced fruit paste called chardequince, though it was made from that Cinderella of the British orchard, the medlar, rather than the more popular quince.

The bletted medlars are softened in an earthernware jar placed in a saucepan of gently boiling water.

After being rubbed through a fine sieve, the medlar paste is mixed with the sugar and allspice and cooked gently in a preserving pan, stirring constantly with a wooden spoon.

You will know it is ready when it darkens and then becomes thicker, leaving the pan clean as the paste is stirred, as in the above photograph. Before filling, the moulds should be lightly brushed with almond oil .

Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) for sweet foods. Nowadays, antique dealers, who often incorrectly list them as chocolate moulds, frequently polish off the outside coating of tin to reveal the copper underneath. Although they look more attractive like this, they are not as useful in the kitchen, as the copper quickly gets stained by fruit acids and is difficult to clean.

Before they can be used medlars need to be "bletted" (see Robert May's Medlar Tart on how to do this). Theodore Garrett was the editor of the magisterial Encyclopaedia of Practical Cookery, (London 188 ), probably the most important English recipe collection of the nineteenth century and a book that deserves to be much more widely known. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.


Hooked on Cheese: The Cheeses of London - Recipes

These little edible creatures appear to have been moulded in chocolate, but in fact are made from succulent medlar cheese. This unusual sweetmeat was a Victorian variation on the medieval spiced fruit paste called chardequince, though it was made from that Cinderella of the British orchard, the medlar, rather than the more popular quince.

The bletted medlars are softened in an earthernware jar placed in a saucepan of gently boiling water.

After being rubbed through a fine sieve, the medlar paste is mixed with the sugar and allspice and cooked gently in a preserving pan, stirring constantly with a wooden spoon.

You will know it is ready when it darkens and then becomes thicker, leaving the pan clean as the paste is stirred, as in the above photograph. Before filling, the moulds should be lightly brushed with almond oil .

Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) for sweet foods. Nowadays, antique dealers, who often incorrectly list them as chocolate moulds, frequently polish off the outside coating of tin to reveal the copper underneath. Although they look more attractive like this, they are not as useful in the kitchen, as the copper quickly gets stained by fruit acids and is difficult to clean.

Before they can be used medlars need to be "bletted" (see Robert May's Medlar Tart on how to do this). Theodore Garrett was the editor of the magisterial Encyclopaedia of Practical Cookery, (London 188 ), probably the most important English recipe collection of the nineteenth century and a book that deserves to be much more widely known. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.


Hooked on Cheese: The Cheeses of London - Recipes

These little edible creatures appear to have been moulded in chocolate, but in fact are made from succulent medlar cheese. This unusual sweetmeat was a Victorian variation on the medieval spiced fruit paste called chardequince, though it was made from that Cinderella of the British orchard, the medlar, rather than the more popular quince.

The bletted medlars are softened in an earthernware jar placed in a saucepan of gently boiling water.

After being rubbed through a fine sieve, the medlar paste is mixed with the sugar and allspice and cooked gently in a preserving pan, stirring constantly with a wooden spoon.

You will know it is ready when it darkens and then becomes thicker, leaving the pan clean as the paste is stirred, as in the above photograph. Before filling, the moulds should be lightly brushed with almond oil .

Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) for sweet foods. Nowadays, antique dealers, who often incorrectly list them as chocolate moulds, frequently polish off the outside coating of tin to reveal the copper underneath. Although they look more attractive like this, they are not as useful in the kitchen, as the copper quickly gets stained by fruit acids and is difficult to clean.

Before they can be used medlars need to be "bletted" (see Robert May's Medlar Tart on how to do this). Theodore Garrett was the editor of the magisterial Encyclopaedia of Practical Cookery, (London 188 ), probably the most important English recipe collection of the nineteenth century and a book that deserves to be much more widely known. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.


Hooked on Cheese: The Cheeses of London - Recipes

These little edible creatures appear to have been moulded in chocolate, but in fact are made from succulent medlar cheese. This unusual sweetmeat was a Victorian variation on the medieval spiced fruit paste called chardequince, though it was made from that Cinderella of the British orchard, the medlar, rather than the more popular quince.

The bletted medlars are softened in an earthernware jar placed in a saucepan of gently boiling water.

After being rubbed through a fine sieve, the medlar paste is mixed with the sugar and allspice and cooked gently in a preserving pan, stirring constantly with a wooden spoon.

You will know it is ready when it darkens and then becomes thicker, leaving the pan clean as the paste is stirred, as in the above photograph. Before filling, the moulds should be lightly brushed with almond oil .

Flavoured with allspice, the medlar "cheeses" have been made in little tinned copper moulds that were known to Victorian cooks as entrée moulds. They were designed for moulding little novelty entrée dishes from savoury forcemeats, though they were also used (as here) for sweet foods. Nowadays, antique dealers, who often incorrectly list them as chocolate moulds, frequently polish off the outside coating of tin to reveal the copper underneath. Although they look more attractive like this, they are not as useful in the kitchen, as the copper quickly gets stained by fruit acids and is difficult to clean.

Before they can be used medlars need to be "bletted" (see Robert May's Medlar Tart on how to do this). Theodore Garrett was the editor of the magisterial Encyclopaedia of Practical Cookery, (London 188 ), probably the most important English recipe collection of the nineteenth century and a book that deserves to be much more widely known. His recipe is printed below in his own words.

Put some Medlars into an earthernware 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 one and a half breakfast cups of coarsely crushed loaf sugar and half a 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.

Van Theodore Garrett The Encyclopaedia of Practical Cookery (London 188 )

This recipe is a descendent of the chardequince and chardewarden spiced fruit pastes of the late medieval period, though these were made from quinces and pears respectively. Other fruit pastes belonging to this interesting family were cotoniack and quiddany, once commonly made in England, but now more or less extinct. The banquetting stuffe sections in seventeenth century recipe collections indicate that these pastes were also made from a wide range of other fruits, such as pippins, apricots and cherries.

Click the swan dish in the left column to find out more about entrée moulds.