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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 38
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38 Milk and Water Cheese by Mrs. [Caire? Caine?] -- Pour 4 Quarts of boiling hot Water into 12 Quarts of new milk - add about 3 Table spoonfuls of Rennet - Don't break the curd but put it in a Cloth into your Cheese Shape and let it stand under the Cheese press 3 hours Take it out and put it in a dry Cloth after rubbing it all over with Salt - Let it stand 3 hours more under the Cheese press then take it out and lay it on Cabbage leaves put leaves over it too and change them twice a day for 4 days - if the weather is very warm for 3- in eight days more it is ready for use The Cheese should be about 2 Inches thick N.B. Improved by a little Cream -
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38 Milk and Water Cheese by Mrs. [Caire? Caine?] -- Pour 4 Quarts of boiling hot Water into 12 Quarts of new milk - add about 3 Table spoonfuls of Rennet - Don't break the curd but put it in a Cloth into your Cheese Shape and let it stand under the Cheese press 3 hours Take it out and put it in a dry Cloth after rubbing it all over with Salt - Let it stand 3 hours more under the Cheese press then take it out and lay it on Cabbage leaves put leaves over it too and change them twice a day for 4 days - if the weather is very warm for 3- in eight days more it is ready for use The Cheese should be about 2 Inches thick N.B. Improved by a little Cream -
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