The Angelets

Title: The Angelets
Date: 1694/1795
Description: A recipe likely for making Angelot, a kind of soft cheese (now known as "Pont-l'Évêque").
Transcript: [left margin: The Angelets] The angelets Made thus ten quarts of new milk 3 pintes of creame boyld with nutmegs put them to gether so as to be new milch warm so turn it take care of breaking the curd as you fill the fats the next day Turn them upside doune Put them in to dry Cloths twice a day salt them Cure you dry them
Subject: See all items with this value milk; See all items with this value cream; See all items with this value nutmeg; See all items with this value salt (seasonings); See all items with this value cheese making; See all items with this value Pont-l'Évêque
Contributor: Caylor, Karmen; Le, Vincent; Grimm, Stephanie
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

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