Irish Cream Cheese

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (8)
  1. Stir well into the cream two spoonfuls of salt.
  2. Double a napkin in two, and lay it in a punch-bowl.
  3. Pour the cream into it.
  4. Turn the four corners over the cream, and let it stand for two days.
  5. Put it into a dry cloth within a little wooden cheese-vat.
  6. Turn it into dry cloths twice a day till it is quite dry.
  7. It will be fit to eat in a few days.
  8. Keep it in clean cloths in a cool place.
Original Text
Irish Cream Cheese. Take a quart of very thick cream, and stir well into it two spoonfuls of salt. Double a napkin in two, and lay it in a punch-bowl. Pour the cream into it; turn the four corners over the cream, and let it stand for two days. Put it into a dry cloth within a little wooden cheese-vat; turn it into dry cloths twice[250] a day till it is quite dry, and it will be fit to eat in a few days. Keep it in clean cloths in a cool place.
Notes
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