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Ciie

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. two ounces of Sugar
  2. Milk
  3. Must
  4. a pint of cream
  5. Whey
  6. Water
  7. Curd
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Cheese (iced) of any sort of Marmalade.
  2. They are made in the same manner as cream cheese iced ;
  3. when the cream and «ggs are well mixed, and a sufficient quantity of what marmalade you please, to give it a proper taste of the lruit desired.
  4. Cheese (Marigold).
  5. — Pick the freshest and best-coloured leaves you can, pound them in a mortar, and strain out the juice.
  6. Put this into milk at the same time with the rennet.
  7. The milk being set, and the curd produced, break it as gently and as equally as you possibly can, put it into the cheese-vat, and press it with a gentle weight, there being such a number of holes in the bottom part of the vat, as will let the whey easily out, or else let there be a spout to cany off the whey, though boles will be the best.
  8. They must be finished the same as all other cheeses.
  9. Cheese (Cream) d la Montmorency* — Boil a pint of cream with two ounces of Sugar ;
  10. when it boils, take it off' the fire, and let it cool ;
  11. when cool, put in half a tea-spoonful of orange-flower water.
  12. Whip the cream, and its the cream thickens take at off with a skimmer, and put it on a basket (with a fine cloth laid over it) ;
  13. continue to whip until there is no longer any cream remaining ;
  14. let it drain, and serve it on a plate.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Mortar and pestle
  • Slotted spoon
  • Sieve
  • Colander