Photo: Eiliv Sonas Aceron
Ingredients
- a quart of rich milk moderately warm
- one large spoonful of the preparation of rennet
Directions
1
Make a quart of rich milk moderately warm: then stir into it one large spoonful of the preparation of rennet, (see receipt to prepare rennet,) set it by, and when cold, it will be as stiff as jelly. It should be made only a few hours before it is used, or it will be tough and watery; in summer, set the dish in ice after it has jellied--it must be eaten with powdered sugar, cream, and nutmeg.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg