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English cookbook, 1750-1780
Page 92
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To make Cream Cheese after ye Duke of Grafton's Receipt -- Take 2 Quarts of new milk and a pint of Cream and one Spoonful of runnett and stur it well together and let it stand till it is come then lay a thin Cloth into ye Cheese fatt and take it up as whole as you can w/th ye Skimming Dish and put it into ye fatt upon ye Cloth and cover it round w/th ye Cloth then put the top of ye Cheese fatt upon it w/th half a Lb Weight for about half an Hour then add half a Lb more Weight upon it and Let it Stand till Night Then turn in a Clean Cloth then salt it a Little then cover as before & put a Lb and a half weight upon it and ye next Morning turn it again and put a Little Salt on ye other side cover as before & put the same Weight upon it and at Night turn it again in a Clean Cloth and Salt it a Little and put ye same Weight upon it
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To make Cream Cheese after ye Duke of Grafton's Receipt -- Take 2 Quarts of new milk and a pint of Cream and one Spoonful of runnett and stur it well together and let it stand till it is come then lay a thin Cloth into ye Cheese fatt and take it up as whole as you can w/th ye Skimming Dish and put it into ye fatt upon ye Cloth and cover it round w/th ye Cloth then put the top of ye Cheese fatt upon it w/th half a Lb Weight for about half an Hour then add half a Lb more Weight upon it and Let it Stand till Night Then turn in a Clean Cloth then salt it a Little then cover as before & put a Lb and a half weight upon it and ye next Morning turn it again and put a Little Salt on ye other side cover as before & put the same Weight upon it and at Night turn it again in a Clean Cloth and Salt it a Little and put ye same Weight upon it
Szathmary Culinary Manuscripts and Cookbooks
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