Posted by: hearttohearthcookery | June 15, 2013

Hung to Dry

IMG_6808-001  The fresh cheese for the Cheesecakes, was hung until rather dry and would crumble before being mixed with six ounces of fresh butter, one ounce of pounded blanched almonds, a little orange flower water, half a glass of raisin wine, a grated biscuit, four ounces of currants, some nutmeg and cinnamon, three eggs, and half a pint of cream.

Visit my website at:   www.hearttohearthcookery.com


Responses

  1. Interesting blog..archaeology of food!


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