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English cookbook, 1860
Page 56
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the whole is put into the box and made smooth at top, set the box on splines over a tub for the whey to drain out, the upper slip of the box to be taken out to admit air, it must be kept in the box a week, turning it at first several times in a day and afterwards once in a day when it becomes dry and firm enough to support its own weight without the box, put it into a dry cloth and place it on a board or shelf to dry and harden gradually it must be put into a fresh cloth frequently till the outside is coated and dry, if afterwards any moist places should appear, put over it a piece of white paper moistened to preserve it from flies, whilst drying to be turned frequently and rubbed
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the whole is put into the box and made smooth at top, set the box on splines over a tub for the whey to drain out, the upper slip of the box to be taken out to admit air, it must be kept in the box a week, turning it at first several times in a day and afterwards once in a day when it becomes dry and firm enough to support its own weight without the box, put it into a dry cloth and place it on a board or shelf to dry and harden gradually it must be put into a fresh cloth frequently till the outside is coated and dry, if afterwards any moist places should appear, put over it a piece of white paper moistened to preserve it from flies, whilst drying to be turned frequently and rubbed
Szathmary Culinary Manuscripts and Cookbooks
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