Gallina Curds and Whey
From The spirit of cookery, 1895
Free from the disagreeable flavor of rennet.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 378. The excerpt below is the record exactly as published.
Gallina curds and whey is a classical English prepara- tion,* for which the ferment is derived from the tough coat that lines the inside of the proventriculus
Cook this with the app: pantry check, scaling, and the assistant.