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crab cheese


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Crab cheese. Wash the crab and take off its shell, crush it in a mortar, pour some sweet milk onto it and whip some eggs, once it looks like cottage cheese, pass through a strainer it. Once pass through a strainered, pour it into clean boiling water, put it on a pass through a strainer and add some sugar and grapes, add some spices, tie it into a clean cloth, and try to crush it, it will look like cheese. Let the water leak from it. Once cool, take out from the cloth, make finger-sized slices, roast it on a skewer; once roasted, put it in a pot, add some wine, honey, saffron, black pepper and cook it. Add some grapes too. You may cook this crab cheese with sour cream if you wish.

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