French Angelets [angelots]

Title: French Angelets [angelots]
Date: 1694/1795
Description: Recipe for making a soft cheese , possibly "French angelot," using cream and rennet
Transcript: [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
Subject: See all items with this value cheese making; See all items with this value cheese; See all items with this value cream; See all items with this value rennet; See all items with this value salt (seasonings)
Contributor: Abu-Bader, Nagham; Gerber, Steven; Grimm, Stephanie; Le, Vincent
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.