Curds and Cream
From The universal cookery book, 1887
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 35. The excerpt below is the record exactly as published.
Curds and Cream. One gallon of milk will make a moderate dish. Put one spoonful of prepared rennet to each quart of milk, and when you find that it has become curd, tie it loosely in a thin cloth, and hang it to drain ; do not wring or press the cloth ; when drained, put the curd into a mug, and set in cool water, which must be frequently changed. (A refrigerator saves this trouble.) When you dish it, if there is whey in the mug, ladle it gently out without pressing the curd ; lay it on a deep dish, and pour fresh cream over it; have powdered loaf-sugar to eat with it; also hand the nutmeg-grater
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.