French 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 (9)
Instructions (8)
  1. Boil two pints of milk and one of cream, with a blade of mace and a little cinnamon.
  2. Put the yolks of three eggs and the whites of two, well beaten, into your milk, and set on the fire again, stirring it all the while till it boils.
  3. Take it off, and stir it till it is a little cooled.
  4. Then put in the juice of two lemons, and let it stand awhile with the lemons in it.
  5. Put it in a linen strainer, and hang it up to drain out the whey.
  6. When it is drained dry, take it down, and put to it a spoonful or two of rose-water, and sweeten it to your taste.
  7. Put it into your pan, which must be full of holes; let it stand a little.
  8. Put it into your dish with cream, and stick some blanched almonds about it.
Original Text
French Cheese. Boil two pints of milk and one of cream, with a blade of mace and a little cinnamon: put the yolks of three eggs and the whites of two, well beaten, into your milk, and set on the fire again, stirring it all the while till it boils. Take it off, and stir it till it is a little cooled; then put in the juice of two lemons, and let it stand awhile with the lemons in it. Put it in a linen strainer, and hang it up to drain out the whey. When it is drained dry, take it down, and put to it a spoonful or two of rose-water, and sweeten it to your taste: put it into your pan, which must be full of holes; let it stand a little; put it into your dish with cream, and stick some blanched almonds about it.
Notes
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