Quarter of a pound of butter, the yolks of six eggs, three
ounces of white sugar, and one table-spoonful of lemon-juice✪ Fairy Butter.
Boil the eggs ten minutes ; take out the yolks, and add to
them the butter, sugar, and lemon-juice ; beat aU together to a
fine paste, let it remain in a cool place three hours, and then
rub it through a wire sieve on the plate intended for the table.
No. 480. — Egg Cheese.
Eight eggs, three quarts of new milk, one pint of cream, one
poimd of loaf sugar, three lemons, and one orange✪ Egg Cheese.
Set the milk and cream on the fire, adding the sugar, a piece
of cinnamon, and the rind of a lemon, pared thin ; after boil-
ing, let it simmer ten minutes, then strain through a sieve and
return it into the pan ; beat the eggs, and after straining them,
add the orange and lemon-juice ; beat all well together, pour
them into the hot milk, and stir the whole over the fire till it
becomes curd ; remove it from the fire, and let it remain from
five to ten minutes, then pour it into a thin cloth laid in the
VEGETARIAN COOKERY.
191
sieve ; when drained, press the curd into a mould with holes in
it ; let it drain two hours ; turn it out on a dish, and serve
with cream poured over it.
No. 481. — Italian Cheese.
One pint of cream, six ounces of sugar, and three lemons✪ Italian Cheese.
Scald the cream, whisk it till quite smooth, and add the
sugar, the juice of three, and the grated rind of two lemons ;
let it remain half an hour, then whisk it till very thick, and
put it into a mould with holes in it, or a thin cloth laid in a
small colander.
No. 482. — Lemon Cheese.
One quart of cream, half a pint of lemonade, three lemons,
and six ounces of sugar✪ Lemon Cheese.
To the cream, add the lemonade, sugar, the grated rind of two,
and the juice of three lemons ; whisk the whole together
twenty minutes ; lay a thin cloth in a sieve ; pour it in, and
the following day, turn it carefully out of the cloth, and
garnish wth candied or preserved orange, cut in thin slices, or
small pink ratafias.
No. 483. — Snow Cheese.
One pint of cream, three lemons, six ounces of loaf sugar, and
two spoonfuls of orange-flower water✪ Snow Cheese.
To the cream add the grated rinds of two, and juice of three
lemons, the sugar, and orange flower water ; whisk all together
about quarter of an hour till it thickens ; then put it into
muslin, laid in a small sieve ; let it remain till the next day,
and then turn it out on a glass or china dish.
No. 484. — Cream Curds.
One quart of cream, six eggs, and one table-spoonful of
vinegar, or one pint of sour buttermilk.
When the eggs have been well beaten and strained, mix them
well with the cream ; set three quarts of water on the fire, add-
ing a large tea-spoonful of salt✪ Cream Curds, and when it boils, put in a pint
192
VEGETARIAN COOKERY.
of thick sour buttermilk or a table-spoonful of vinegar ; stir in
the cream and eggs, and as the curds rise, keep sprinkling in a
little cold water ; when sufficiently risen, take the pan off the
lire, and let it stand five minutes ; lay a thin cloth in a sieve
or colander, and skim the curds into it ; turn them out care-
fully the following day, and serve with white sugar, or rasp-
berry vinegar.
No. 485. — Cream Chee.se. ✪ Cream Cheese
Page 109 · 8 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Quarter of a pound of butter, the yolks of six eggs, three ounces of white sugar, and one table-spoonful of lemon-juice.
Boil the eggs ten minutes ; take out the yolks, and add to them the butter, sugar, and lemon-juice ; beat aU together to a fine paste, let it remain in a cool place three hours, and then rub it through a wire sieve on the plate intended for the table.
No. 480. — Egg Cheese.
Eight eggs, three quarts of new milk, one pint of cream, one pound of loaf sugar, three lemons, and one orange.
Set the milk and cream on the fire, adding the sugar, a piece of cinnamon, and the rind of a lemon, pared thin ; after boiling, let it simmer ten minutes, then strain through a sieve and return it into the pan ; beat the eggs, and after straining them, add the orange and lemon-juice ; beat all well together, pour them into the hot milk, and stir the whole over the fire till it becomes curd ; remove it from the fire, and let it remain from five to ten minutes, then pour it into a thin cloth laid in the
sieve ; when drained, press the curd into a mould with holes in it ; let it drain two hours ; turn it out on a dish, and serve with cream poured over it.
No. 481. — Italian Cheese.
One pint of cream, six ounces of sugar, and three lemons.
Scald the cream, whisk it till quite smooth, and add the sugar, the juice of three, and the grated rind of two lemons ; let it remain half an hour, then whisk it till very thick, and put it into a mould with holes in it, or a thin cloth laid in a small colander.
No. 482. — Lemon Cheese.
One quart of cream, half a pint of lemonade, three lemons, and six ounces of sugar.
To the cream, add the lemonade, sugar, the grated rind of two, and the juice of three lemons ; whisk the whole together twenty minutes ; lay a thin cloth in a sieve ; pour it in, and the following day, turn it carefully out of the cloth, and garnish with candied or preserved orange, cut in thin slices, or small pink ratafias.
No. 483. — Snow Cheese.
One pint of cream, three lemons, six ounces of loaf sugar, and two spoonfuls of orange-flower water.
To the cream add the grated rinds of two, and juice of three lemons, the sugar, and orange flower water ; whisk all together about quarter of an hour till it thickens ; then put it into muslin, laid in a small sieve ; let it remain till the next day, and then turn it out on a glass or china dish.
No. 484. — Cream Curds.
One quart of cream, six eggs, and one table-spoonful of vinegar, or one pint of sour buttermilk.
When the eggs have been well beaten and strained, mix them well with the cream ; set three quarts of water on the fire, adding a large tea-spoonful of salt, and when it boils, put in a pint
of thick sour buttermilk or a table-spoonful of vinegar ; stir in the cream and eggs, and as the curds rise, keep sprinkling in a little cold water ; when sufficiently risen, take the pan off the lire, and let it stand five minutes ; lay a thin cloth in a sieve or colander, and skim the curds into it ; turn them out carefully the following day, and serve with white sugar, or raspberry vinegar.
No. 485. — Cream Chee.se.
Records on this page
Fairy ButterEgg CheeseItalian CheeseLemon CheeseSnow CheeseCream CurdsCurdsCream Cheese