After the grated nutmeg is added to the ingredients for the receipt (recipe) To dress Eggs in the Spanish fashion beat them together with the juice of an Orange.  The addition of the juice of the Seville orange from Spain is the reason this receipt is in the Spanish fashion.

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After the sugar has been added to the eggs and claret wine for the receipt (recipe) To dress Eggs in the Spanish fashion some grated Nutmeg and Salt were the next ingredients.

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After the claret was added to the eggs for the receipt (recipe) To dress Eggs in the Spanish fashion, a quartern of Sugar was added.  A quartern is a quarter of a specific measure which I interpreted to be a quarter of a pound.

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After the hen and goose eggs were whisked for the receipt (recipe) To dress Eggs in the Spanish Fashion a quarter pint of Claret was added.

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The first step in the preparation of the 1682 receipt (recipe) To dress Eggs in the Spanish Fashion is to take eggs fresh and new.  The receipt indicates twenty eggs but I prepared half the receipt and used eight hen eggs and one goose egg.

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After the curd (formed from the combination of heating milk and then adding a mixture of beaten eggs, buttermilk, sugar and salt, to make the Pennsylvania German receipt (recipe) Egg Cheese) sat overnight in the punched tin egg cheese mold, it was slowly and carefully shaken out of the mold.  This spring cheese was often served on Easter and the traditional egg cheese mold used was heart shaped.

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After the delicate curd has been separated from most of the whey through a linen cloth for the Pennsylvania German receipt (recipe) Egg Chees (Oya Kase), the curd is layered into the mold and allowed to continue to drain any remaining whey overnight.

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The Pennsylvania German word for the receipt (recipe) Egg Cheese is Oya Kase.  The typical mold used was a heart shaped punched tin so additional whey would drain.  The punched tin mold in my collection is in the shape of a diamond.

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When the curd has separated from the whey for the Pennsylvania German receipt (recipe) Egg Cheese, the whey was first drained from the curd using a linen cloth.

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After the mixture of eggs, buttermilk, salt and sugar have been added to the milk just brought to a boil, taken off the heat and covered for the Pennsylvania German receipt (recipe) Egg Cheese, the lid was removed after a matter of minutes to discover this soft, delicate curd had separated from the whey.

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