Snow Cheese
From Cassell's dictionary of cookery, 1892
Serves 8
Ready to turn out after 12 hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1828. The excerpt below is the record exactly as published.
Snow Cheese. — Blanch an ounce and a half of sweet almonds, pound them in a mor- tar, and add a table-spoonful of ratafia and two table-spoonfids of rose-water. Stir the paste into a quart of thick cream, and add the strained juice of three lemons and as much white sugar as will sweeten the cream plea- santl
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