Siberian Cheese

Ingredients

• a pound of pulp
• three-quarters of a pound of sugar

Method

1. 1

   Clean crabs and cook in a slow oven until tender.

2. 2

   Squeeze through cheese-cloth, add sugar, and boil for 30 minutes while skimming.

3. 3

   Pour into moulds.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 348. The excerpt below is the record exactly as published.

three-quarters of a pound of sugar. Pare Seville oranges very thin, and boil the rind till tender. Boil it in plenty of water for about three-quarters of an hour, when it should be so tender that a straw can pierce it. Then cut it into very thin strips. Take off the second or white coat of the oranges and throw it away. Then scrape out the pulp and juice very carefully, and throw the pips and shining parts into cold water. After remaining a little time in the water squeeze them through a cloth, and add a pint of that water to every three-quarters of a pound of sugar. The reason for steeping the pips is that a glutinous substance from them is preserved in the water, which gives much richness to the Marmalade. Boil the syrup for twenty minutes, allowing three-quarters of a pound of sugar and a pint of water to every pound of orange pulp. Put the pulp and juice into the syrup, ORANGE MARMALADE 5°3 and boil for half an hour, carefully skimming off the scum as it rises. During the last five minutes add the shreds of orange peel. Put the Marmalade into pots, and tie down next day. Clear Orange Marmalade. — {Family Recipe.) — In this Marmalade there are no shreds of peel. Cnt the oranges in half, and boil them for three-quarters of an hour, allowing a pint of water to twelve oranges. Strain off the juice, and boil it up sharp for ten minutes. Allow three-quarters of a pound of sugar to every pint of juice. Boil for twenty or twenty-five minutes, till it jellies. Four oranges make a pound pot of Marmalade. Mixbury Quince Marmalade. — ( Family Recipe.)— Scald the Quinces, pare, core, and quarter them. To four pounds of Quinces put three pounds and a half of sugar. Boil three pints of the water the Quinces were "scalded in, and boil the parings and cores in it. Strain, and add this water to the Quinces and sugar. Let them stand all night. Set them over a slow fire to boil, skimming and stirring them all the time they are cooking. Eaton Banks Quince Jelly. — {Family Recipe.)— Peel, but do not divide the Quinces. Remove every particle of decay. Fill the pan and lay the best of the parings over the frnit. Add as much water as will prevent burning. Cover close and let them stew ten minutes. Strain through a coarse cloth to extract the juice, but do not squeeze the fruit, or the juice will be thick. Let it stand twenty-four hours, then pour it off as clear as possible. Boil three-quarters of an hour with sugar, and pour hot into the moulds. The Jelly improves by keeping. Siberian Marmalade. — ( Family Recipe.) — Coddle (that is, parboil) the Crabs, pulp them through a sieve or colander. Pare six large apples, boil them quite soft, and strain them through a sieve. To every quart of Crab pulp add a gill of the apple liquor. To one pound of pulp put three-quarters of a pound of sugar. Boil all together for a quarter of an hour, stirring all the time. (Siberian Crabs were introduced into England from Siberia in 1758.) Siberian jelly. — Take off the stalks and well wash the Crabs. Put them into a preserving pan with just enough water to cover them, and boil them till quite tender. Rub them PRESERVES 5°4 through a brass wire sieve, and for every pound of pulp allow a pound of sugar. Bring it to the boil, simmer for three-quarters of an hour, and put into jars. It will become firm as it cools. [Mrs. G. W. Earle.'] Or put the jelly into small moulds, to be turned out for dessert. The fruit of the Pyrus Japonica is excellent if preserved in this way. Three-quarters of a pound of sugar is enough in both cases if the preserve is not liked very sweet. Siberian Cheese. — Wipe the Crabs clean, and cut out any specks with a silver dessert knife. Put them in a covered jar in a slow oven and let them cook till quite tender. Squeeze them through the coarse canvas called cheese-cloth, allow three- quarters of a pound of sugar to a pound of pulp

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