The Angelets
Item
Title
The Angelets
Date
en
1694/1795
Description
A recipe likely for making Angelot, a kind of soft cheese (now known as "Pont-l'Évêque")
Transcript
The Angelets
[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
[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
Contributor
Caylor, Karmen
Le, Vincent
en
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.