Egg Cheese

Ingredients

• Eight eggs
• three quarts of new milk
• one pint of cream
• one pound of loaf sugar
• three lemons
• one orange

Method

1. 1

   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.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 109. The excerpt below is the record exactly as published.

Egg Cheese. Eight eggs, three quarts of new milk, one pint of cream, one poimd of loaf sugar, three lemons, and one orange

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