Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- salt
- pepper
Directions
Mrs. E. S. Martin.
Set a pan of clabber where it will get slightly warm and the curds will begin to separate from the whey. Pour into a thin muslin bag to drain. Let drain about 12 hours. Put the curds in a dish, mix lightly with cream, adding salt and pepper to taste. ' Keep it cool until used. Serve with extra cream. If the milk is too long in souring, or the clabber is made too hot, or stands too long, the cheese will be bitter or "cheesy".
142 OLD COUNTRY RECIPES AND NEW.^