Fresh Cheese Curds
From The home science cook book, 1902
These sweet curds are often preferred by those who do not like sour milk cheese.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 93. The excerpt below is the record exactly as published.
Fresh Cheese Curds. Warm one quart of milk and stir into it one junket tablet dissolved in a little water
Cook this with the app: pantry check, scaling, and the assistant.