Curds and Whey
From Handbook of domestic science and household arts for use in elementary schools, 1900
Curds consist mainly of protein, while whey contains salts, free acids, and water.
Presented as published in 1900. 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 Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 51. The excerpt below is the record exactly as published.
Curds and Whey." — If to buttermilk or skim milk a little vinegar
Cook this with the app: pantry check, scaling, and the assistant.