French Angelets [angelots]
Item
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Title
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French Angelets [angelots]
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Date
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1694/1795
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Description
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Recipe for making a soft cheese , possibly "French angelot," using cream and rennet
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Transcript
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French Angelets
[inserted upper left and right corner: fo 8] [left margin: 27] take a Galen of stripings a gallon of Creame a litele dish of Runet such as you make other Chese with, then when it is come fill your Moldes still as thay shrink thay will be all day a filing; then let them stand that night the next day & next night the morning take them out rubbing them seasen ably with salt, then set them on a borde to dry when they are a forthnite olde you may lay them in hay if you have a minde, this quantity will make 4 cheses—
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Contributor
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Abu-Bader, Nagham
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Gerber, Steven
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Grimm, Stephanie
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Le, Vincent
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
French Angelets