Another way

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 (6)

curd making

four quarts of new milk warmed ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
from a pint to a quart of buttermilk strained ↝ Buttermilk [Milk, whole]

serving

cream plain ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
mixed with sugar, wine, and lemon ↝ Sugar, NFS [Sugars and honey]
mixed with sugar, wine, and lemon ↝ Wine, rice [Wine]
mixed with sugar, wine, and lemon ↝ Lemon, raw [Citrus fruits]

Instructions (5)

Warm four quarts of new milk.
Add from a pint to a quart of strained buttermilk, according to its sourness.
Keep the pan covered until the curd is firm enough to cut three or four times across with a saucer, as the whey leaves it.
Put the curd into a shape and fill up until it is solid enough to take the form.
Serve with cream, either plain or mixed with sugar, wine, and lemon.

Original Text

Another way.

To four quarts of new milk warmed, put from a pint to a quart of buttermilk strained, according to its sourness; keep the pan covered until the curd be of a firmness to cut three or four times across with a saucer, as the whey leaves it: put it into a shape, and fill up until it is solid enough to take the form. Serve with cream plain, or mixed with sugar, wine, and lemon.

Notes

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