French Angelets [angelots]
Item
Title
French Angelets [angelots]
Date
en
1694/1795
Description
Recipe for making a soft cheese , possibly "French angelot," using cream and rennet
Transcript
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—
[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
Contributor
en
Abu-Bader, Nagham
en
Gerber, Steven
en
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.