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English cookbook, 1750-1780
Page 14
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To Make a Cream Cheese Take two Quarts of new milk, and a pint of cream, and one spoonfull of Runet, and stur it well toguther and let it stand till it is come, then lay a thin cloth into the cheese fatt, and take it up as whole as you can with the skiming Dish, and put it into the fatt upon the cloth and cover it round with the cloth, then put the top of the cheese fatt upon it with half a pound weight for about half an hour, then add n a pound more weight upon it and let is stand till night, then turn it in a clean cloth and salt it a little then cover as before, and put a pound and a half - weight upon it. and the next morning turn it again in a clean cloth, and put a little Salt upon it on the other Side, cover as before and put the Same weight upon it. then the next morning take it out, and put it upon Nettles in a pewter Dish, and cover it with Nettles and put a nother pewter dish upon it, and put it upon fresh nettles once in four and twenty hours, untill it is ripe
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To Make a Cream Cheese Take two Quarts of new milk, and a pint of cream, and one spoonfull of Runet, and stur it well toguther and let it stand till it is come, then lay a thin cloth into the cheese fatt, and take it up as whole as you can with the skiming Dish, and put it into the fatt upon the cloth and cover it round with the cloth, then put the top of the cheese fatt upon it with half a pound weight for about half an hour, then add n a pound more weight upon it and let is stand till night, then turn it in a clean cloth and salt it a little then cover as before, and put a pound and a half - weight upon it. and the next morning turn it again in a clean cloth, and put a little Salt upon it on the other Side, cover as before and put the Same weight upon it. then the next morning take it out, and put it upon Nettles in a pewter Dish, and cover it with Nettles and put a nother pewter dish upon it, and put it upon fresh nettles once in four and twenty hours, untill it is ripe
Szathmary Culinary Manuscripts and Cookbooks
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