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English cookbook, 1860
Page 57
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to be kept clean from mould - The proper time to make them is in July - The cows to be kept in such feed as will give no bad taste to the milk - by the Xmas following they will be ripe and fit to eat- If you would have it full of blue mould, about a month before you begin it, prick it with a fork all over up to the shaft so as the holes may meet in the middle of the cheese To be kept in a moderate dry place till near Xmas and then put into the cellar.
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to be kept clean from mould - The proper time to make them is in July - The cows to be kept in such feed as will give no bad taste to the milk - by the Xmas following they will be ripe and fit to eat- If you would have it full of blue mould, about a month before you begin it, prick it with a fork all over up to the shaft so as the holes may meet in the middle of the cheese To be kept in a moderate dry place till near Xmas and then put into the cellar.
Szathmary Culinary Manuscripts and Cookbooks
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