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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 32
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32 Salting Butter by Margt-Morrice The Butter to be perfectly washed from the Milk and then laid in water [illegible] and Salted the same day it is made and then immediately put into the Milk To 1 pound of Butter 22 Ounces - 1 Ounce of Salt moistened with two table spoonfuls of water. 1 16th part of an ounce of Salt petre and 1 [qoz?] of white Sugar - To Make Stilton Cheese ditto - 26 pints new Milk and 3 or 4 of Cream (if lete in the Season no cream) [Say?] the milk into the Cheese tub with a Cloth in the bottom and drain the Whey from the Curd by hanging up the Cloth after hanging an hour or more the Curd is put into Cold water and dripped again and then put into the Shape. The Curd to be turned 3 or 4 times a day with clean Cloths dipped in cold Water. let it remain 2 days in the Shape and then bind it with a Linen Cloth when the Cheese is taken out -
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32 Salting Butter by Margt-Morrice The Butter to be perfectly washed from the Milk and then laid in water [illegible] and Salted the same day it is made and then immediately put into the Milk To 1 pound of Butter 22 Ounces - 1 Ounce of Salt moistened with two table spoonfuls of water. 1 16th part of an ounce of Salt petre and 1 [qoz?] of white Sugar - To Make Stilton Cheese ditto - 26 pints new Milk and 3 or 4 of Cream (if lete in the Season no cream) [Say?] the milk into the Cheese tub with a Cloth in the bottom and drain the Whey from the Curd by hanging up the Cloth after hanging an hour or more the Curd is put into Cold water and dripped again and then put into the Shape. The Curd to be turned 3 or 4 times a day with clean Cloths dipped in cold Water. let it remain 2 days in the Shape and then bind it with a Linen Cloth when the Cheese is taken out -
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