The first step in the preparation of the 1682 receipt (recipe) To dress Eggs in the Spanish Fashion is to take eggs fresh and new. The receipt indicates twenty eggs but I prepared half the receipt and used eight hen eggs and one goose egg.
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Posted in 17th century foodways, culinary history, Eggs, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
After the curd (formed from the combination of heating milk and then adding a mixture of beaten eggs, buttermilk, sugar and salt, to make the Pennsylvania German receipt (recipe) Egg Cheese) sat overnight in the punched tin egg cheese mold, it was slowly and carefully shaken out of the mold. This spring cheese was often served on Easter and the traditional egg cheese mold used was heart shaped.
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After the delicate curd has been separated from most of the whey through a linen cloth for the Pennsylvania German receipt (recipe) Egg Chees (Oya Kase), the curd is layered into the mold and allowed to continue to drain any remaining whey overnight.
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The Pennsylvania German word for the receipt (recipe) Egg Cheese is Oya Kase. The typical mold used was a heart shaped punched tin so additional whey would drain. The punched tin mold in my collection is in the shape of a diamond.
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When the curd has separated from the whey for the Pennsylvania German receipt (recipe) Egg Cheese, the whey was first drained from the curd using a linen cloth.
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Posted in cheese, culinary history, egg cheese, food, food history, Pennsylvania German foodways, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways, Pennsylvania German
After the mixture of eggs, buttermilk, salt and sugar have been added to the milk just brought to a boil, taken off the heat and covered for the Pennsylvania German receipt (recipe) Egg Cheese, the lid was removed after a matter of minutes to discover this soft, delicate curd had separated from the whey.
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Posted in culinary history, egg cheese, food, food history, Pennsylvania German foodways, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways, Pennsylvania German
After the milk has been just brought to a boil for the Pennsylvania German receipt (recipe) Egg Cheese, add the mixture of eggs, buttermilk, salt and sugar slowly into the hot milk, cover and take the kettle off the heat.
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Posted in cheese, culinary history, egg cheese, food, food history, Pennsylvania German foodways, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways, Pennsylvania German
After the buttermilk, salt and sugar has been stirred into the whisked eggs until just combined for the receipt (recipe) Egg Cheese heat the fresh milk until it just comes to a boil.
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Posted in cheese, culinary history, egg cheese, food, food history, Pennsylvania German foodways, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways, Pennsylvania German
After the eggs have been whisked to a lemon color for the Pennsylvania German receipt (recipe) Egg Cheese add a pint of buttermilk and a very little salt and sugar.
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Posted in cheese, culinary history, egg cheese, food, food history, Pennsylvania German foodways, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways, Pennsylvania German
While the milk is coming to a boil for the Pennsylvania German receipt (recipe) for Egg Cheese, whisk the four fresh eggs until lemon colored.
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Posted in cheese, culinary history, egg cheese, food, food history, Pennsylvania German foodways, receipts, recipes | Tags: cheese, culinary history, food, food history, foodways, Pennsylvania German
Heart to Hearth Cookery 