American Crab-apple Cheese

Ingredients

• as many Crab-apples as will fill a large wide-mouthed jar
• three-quarters of the weight of the pulp in caster sugar

Method

1. 1

   Select and wipe the crab-apples, cut away bruised parts, fill the jar to the shoulder, lay an inverted saucer over the top, and put it in a moderately hot oven.

2. 2

   When soft, squeeze the pulp through a cloth, weigh it, mix with caster sugar, boil gently for half an hour, remove scum, pour into a mould or jar, and serve when set.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 513. The excerpt below is the record exactly as published.

American Crab-apple Cheese. — (1) Select as many Crab- apples as will fill a large wide-mouthed jar, and after carefully wiping them, cut away such parts as are bruised or unsound For details respecting Culinary Processes, Utensils, Sauces, d-c., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 453 Crab-apples— continued. in any way. Fill the jar to the shoulder, lay an inverted saucer over the top, and put it in a moderately hot oven. When the Crab-apples have stewed quite soft in their own steam, put them into a coarse canvas cloth and squeeze all the pulp and moisture that can be got out of them through the cloth. Weigh the result, and mix with it (stirring thoroughly) three-quarters of the weight of the pulp in caster sugar

Cook this with the app: pantry check, scaling, and the assistant.