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Elizabeth Fairfax Cookbook
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About the Cookbook
Who Was Elizabeth Fairfax?
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About the Project
Dairy & Cheeses
Item Set
Title
Dairy & Cheeses
Date
en
1694/1795
Source
en
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
en
George Mason University Libraries
Rights
en
Public domain. There are no known restrictions.
Items
of 1
1–6 of 6
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The Angelets
To Make a thick Cheese
A method for making a thick, dry cheese (described as similar to parmesan), using milk, cream, rennet, and salt
To Make a Creame Chees [cream cheese]
A recipe for making cream cheese
To Make a Slipcoat Chees [cheese]
Instructions on making slipcoat cheese using milk, cream, rennet, and whey, placed in a cheese-fatt (a kind of vessel for making cheese).
The Savoy Chees Called [V]acheline
A method for making a soft (possibly French Savoy) cheese, using rennet "as you do for cream cheese"
French Angelets [angelots]
Recipe for making a soft cheese , possibly "French angelot," using cream and rennet
of 1
1–6 of 6
