Photo: Eiliv Sonas Aceron
Ingredients
- a pint of milk
Directions
1
Boil a pint of milk; and when it rises to the top of the sauce-pan, pour in a large glass of sherry or Madeira. It will be the better for adding a glass of currant wine also. Let it again boil up, and then take the sauce-pan off the fire, and set it aside to stand for a few minutes, but do not stir it. Then remove the curd, (if it has completely formed,) and pour the clear whey into a bowl and sweeten it.
2
When wine is considered too heating, the whey may be made by turning the milk with lemon juice.
By Eliza Leslie ·
Recipe sourced from
gutenberg