Curds and Cream | Early Modern Maritime Recipes

[ Curds and Cream ]

Date: Late 18th or early 19th century; exact date unknown.

Publication Format

Manuscript

Source: Militia Regulations Book
Institution: Nova Scotia Archives | Reference: MG 100 Vol. 1 No. 5 / Microfilm Reel 786

Description

Instructions for extracting curds from milk pasted in the pages of a book of Militia Regulations.

Transcription

Curds and Cream

to four quart of new milk warm'd put from a pint to

a quart of bublen milk strained a^ccording to its sourness

keep the pan covered untill the curd be of firmnesse^{cut it}