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English cookbook, ca. 1850-1870
Page 15
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15 Cream Cheese. To a quart of cream put one gallon of new milk, and three pints of boiling water, mix them well together, & put in one spoonful of Rennet. When it is come, put it into a frame with holes in the side, but no bottom, with a cloth in it. Put a clean cloth every quarter of an hour, till all the Whey is drained from it. Then put upon it a half pound weight, and increase it to two pounds, but do not exceed that. At night take it out, & salt one side of it. the next morning turn it, & salt the other. The next day turn it, & put it into fresh grass, or nettles, & turn it every day. Brewood Cream Cheese. Three quarts of new milk, one quart of cream, and half a pint of cold water. Curds
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15 Cream Cheese. To a quart of cream put one gallon of new milk, and three pints of boiling water, mix them well together, & put in one spoonful of Rennet. When it is come, put it into a frame with holes in the side, but no bottom, with a cloth in it. Put a clean cloth every quarter of an hour, till all the Whey is drained from it. Then put upon it a half pound weight, and increase it to two pounds, but do not exceed that. At night take it out, & salt one side of it. the next morning turn it, & salt the other. The next day turn it, & put it into fresh grass, or nettles, & turn it every day. Brewood Cream Cheese. Three quarts of new milk, one quart of cream, and half a pint of cold water. Curds
Szathmary Culinary Manuscripts and Cookbooks
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