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Anne Bayne booke [of recipes] circa 1700
Page 219a
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to Make a Cream Cheese. Take a quart of new milk & one of Cream Lett your Cream boyle then putt itt to your new milk & when itt has stode till itt is new milk warme putt in some ranitt & when itt is [Coined?] priss itt down with your hand butt do nott breake itt then putt itt in the Cheese fatt & lay a tow pound weight upon itt & as itt drye. take of some of the wehight till itt come to half a pound you must wett the Cloths you turn itt in. to the forst 4 or 5 times Lay itt in cakes & shift them twise a day till it be ripe
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to Make a Cream Cheese. Take a quart of new milk & one of Cream Lett your Cream boyle then putt itt to your new milk & when itt has stode till itt is new milk warme putt in some ranitt & when itt is [Coined?] priss itt down with your hand butt do nott breake itt then putt itt in the Cheese fatt & lay a tow pound weight upon itt & as itt drye. take of some of the wehight till itt come to half a pound you must wett the Cloths you turn itt in. to the forst 4 or 5 times Lay itt in cakes & shift them twise a day till it be ripe
Szathmary Culinary Manuscripts and Cookbooks
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