 | Thomas Wedge, Board of Agriculture (Great Britain) - 1794 - 476 sivua
...his tenants, who was among the firft for making it. The following is the receipt. " Take the night's cream, and put it to the morning's " new milk, with...the rennet; when the curd is come, " it is not to be broke, as is done with other chcefes; but . " take it out with a foil-dim altogether, and place it... | |
 | Repertory of arts, manufactures and agriculture - 1794 - 514 sivua
...firft for making it. The following is the receipt. Take the nights cream, and put it to the morting's new milk,, with the rennet; when the curd is come, it is not to be broken, as is done with other cheefes, but take it out with a foil-difh altogether, and place it in a fieve to drain gradually, and,... | |
 | James Donaldson - 1796 - 446 sivua
...in Leicefterfhire, and as defcribed in the Agricultural Report of that, county : " Take the night's cream and put it to the " morning's new milk with...the rennet; when " the curd is come, it is not to be broke, as is " done with other cheefes ; but take it out with " a foil-difh altogether, and place it... | |
 | 1796 - 512 sivua
...tenants, who was among the firft for making it.— The following is the receipt :— " Take the night's cream, and put it to the morning's new milk, with...the rennet ; when the curd is come, it is not to be broke, as is done with other cheefes ; but take it out with я foil-dilh altogether, and place it in... | |
 | 1796 - 524 sivua
...The following is the receipt : — " Take the night's cream, and put it to the morning's new rr.ilk, with, the rennet ; when the curd is come, it is not to be broke, as is done with other cheefes ; but take it out with a foil-dilh altogether, and place it in... | |
 | 1798 - 390 sivua
...of cheefe. To make cheefe in the Stilton way: " Take the night's " cream and put it to the morning's milk, with the rennet; " when the curd is come, it is not to be broke, as is done " with other cheefes ; but take it out with a flcimming difh " altogether, and put... | |
 | Thomas James Rawson - 1807 - 338 sivua
...is supposed principally to consist. Stilton-cheese. Take the night's cream, put it to the morning's milk with the rennet ; when the curd is come, it is not to be broken, as with other cheeses, but taken on a dish all together ; place it in a sieve to drain gradually, and,... | |
 | John Britton, Edward Wedlake Brayley - 1807 - 910 sivua
...morning's new milk, add the skimmed cream of the preceding evening's milking, with a proper quantity of rennet. When the curd is come, it is not to be broken in the usual way of making other cheese, but it should be taken out carefully, and placed in a sieve... | |
 | John Redman Coxe, Thomas Cooper - 1812 - 516 sivua
...his tenants, who was among the first for making it. The following is the receipt. Take the night's cream, and put it to the morning's new milk, with...come, it is not to be broken, as is done with other cheeses, but tak« it out with a soil-dish altogether, and place it in a sieve to drain gradually,... | |
 | William Humphrey Marshall - 1815 - 676 sivua
...tenants, who was among the first for making it. The following is the receipt. " ' Take the night's cream, and put it to the morning's new milk, with...the rennet ; when the curd is come, it is not to be broke, as is done with other cheeses ; but take it out with a soil-dish altogether, and place it in... | |
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Take the night's cream, and put it to the morning's new milk, with the rennet ; when the... 
