Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Rose | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- five gills of cold water
- two gills of rose brandy
- a small teaspoonful of vinegar
- a handful of salt over
- a quart of milk
- half right through the centre
Directions
Take the stomach from the calf as soon as it is killed. Do not wash it, but hang it in a dry, cool place for four or five days. Then turn it inside out, slip off all the curd nicely with the hand, fill it with a little saltpetre mixed with the necessary quantity of salt, and lay it in a small stone pot. Pour over it a small teaspoonful of vinegar, and sprinkle a handful of salt over it, covering it closely to keep it for use. Never wash it; that would weaken the gastric juice, and in- jure the rennet. After it has been salted six or eight weeks, cut off a piece four or five inches long, put it in a large mus- tard bottle, or any vessel that will hold about a pint and a half. Put on it five gills of cold water, and two gills of rose brandy. Stop it very close, and shake it always before using. A tablespoonful of this is sufficient for a quart of milk. It must be prepared in very cool weather, and if well done will keep more than a year.
TOMATOES FOR BROILING. (Very fine.)
Take nice large smooth tomatoes. Cut them in half right through the centre. Then put them in your baking pan with the cut side down, with very little water. As soon as they get hot, put them carefully in new tin cans, which also must be very hot. Seal them up at once, they are as good as fresh.