Posted by: hearttohearthcookery | June 9, 2022

With Cinamon, Mace, and Nutmeg-A Taste of Hearth Cooking

After the curd in dishes has been pressed with a trencher and board until they form into a body like Cheeses and turned out onto a serving dish for the receipt (recipe) To make Cheese and Cream then boyle up cream with whole Cinamon, large Mace, and a Nutmeg quartered.

After the curd in dishes has been pressed with a trencher and board until they form into a body like Cheeses and turned out onto a serving dish for the receipt (recipe) To make Cheese and Cream then boyle up cream with whole Cinamon, large Mace, and a Nutmeg quartered.

Visit my website at:   www.hearttohearthcookery.com

Posted in cheese, culinary history, dairying, food, food history, receipts, recipes | Tags: , , , , ,

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  1. Unknown's avatar

    […] With Cinamon, Mace, and Nutmeg-A Taste of Hearth Cooking […]

    By: With Cinamon, Mace, and Nutmeg-A Taste of Hearth Cooking – Urban Fishing Pole Lifestyle on June 23, 2022
    at 9:24 pm

    Reply


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