Curds and Cream

Ingredients

• two quarts of milk
• about a table-spoonful of diluted acetic acid

Method

1. 1

   With about a tablespoonful of diluted acetic acid or vinegar, turn two quarts of milk; drain off the whey and fill a mould with the curd; let it remain two hours, then turn it out and strew coloured comfits over it; sweeten some cream, adding a little grated nutmeg, and pour it round the curd.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 110. The excerpt below is the record exactly as published.

Curds and Cream. With about a table-spoonful of diluted acetic acid or vinegar, turn tsvo quarts of mil

Cook this with the app: pantry check, scaling, and the assistant.