Fresh Pot-Cheese
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Can improve with cream.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 12. The excerpt below is the record exactly as published.
and butter and brown. Put the pigeons where they will keep hot while you stir into the gravy a table- spoonful of butter rubbed into one of browned flour. Boil up once. MARCH 4TH "Some cheeses are made of skimmed milk and some o' new milk, and it's no matter what you call 'em, you may tell which is which by the look and the smell."— George Eliot ("Adam Bede"). TO make fresh pot-cheese place in rather a shallow pan milk that has turned a little sour, put it over a sauce-pan of boiling water and 42 heat almost to the boiling point. After about six minutes turn the milk over by spoonfuls, to heat it all equally. When heated through, turn into a collander to drain; when free of whey, add salt to taste and butter. A few spoonfuls of cream improves it.
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