After the curd in dishes has been pressed with a trencher and board until they form into a body like Cheeses and turned out onto a serving dish for the receipt (recipe) To make Cheese and Cream then boyle up cream with whole Cinamon, large Mace, and a Nutmeg quartered.
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Posted in cheese, culinary history, dairying, food, food history, receipts, recipes | Tags: cheese, culinary history, dairying, food, food history, foodways
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Bites of Food History
[…] With Cinamon, Mace, and Nutmeg-A Taste of Hearth Cooking […]
By: With Cinamon, Mace, and Nutmeg-A Taste of Hearth Cooking – Urban Fishing Pole Lifestyle on June 23, 2022
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