Vegetable Rennet
From Indian domestic economy and receipt book, with Hindustanee romanized names (1877).
Source
not stated by archive.org
Credit
From Indian domestic economy and receipt book, with Hindustanee romanized names (1877), printed page 19, digitised by the Internet Archive: https://archive.org/details/b28055597
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
Method
- The dried leaves of the flower of the thistle and artichoke coagulate milk, and form the only rennet used in the south of France.
- The blue flower of the artichoke, if taken fresh or dried, turns milk into excellent curd for cheese or other purposes.
- A tolah weight of the fresh flowers soaked in two table-spoonsful of hot water and strained is sufficient to turn a pint of milk ;
- two-thirds of a tolah weight, or two English drachms of the dried flowers soaked in a little hot water, and a tea-spoonful of salt, will turn two quarts of fresh buffalo milk into a rich curd.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.