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New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

For the rennet mixture

five quarts of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
five pints of cold water ↝ Water, tap [Tap water]
five of hot ↝ Water, tap [Tap water]
as much rennet as will bring it in twenty minutes
a bit of sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Have ready a kettle of boiling water.
Put five quarts of new milk into a pan, and five pints of cold water, and five of hot.
When of a proper heat, put in as much rennet as will bring it in twenty minutes, likewise a bit of sugar.
When come, strike the skimmer three or four times down, and leave it on the curd.
In an hour or two lade it into the vat without touching it.
Put a two pound weight on it when the whey has run from it, and the vat is full.

Original Text

Another.

Have ready a kettle of boiling water, put five quarts of new milk into a pan, and five pints of cold water, and five of hot; when of a proper heat, put in as much rennet as will bring it in twenty minutes, likewise a bit of sugar. When come, strike the skimmer three or four times down, and leave it on the curd. In an hour or two lade it into the vat without touching it; put a two pound weight on it when the whey has run from it, and the vat is full.

Notes

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