Logo   (Since 1999)
RECIPE SECTION (over 10,000 recipes)


  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKMISCELLANEOUS >  German Cheese >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Put 2 gallons of clabber in an iron pot over a moderate fire and bring to 180 degrees Fahrenheit in 3/4 hour; now skim it out of the pot and put in the colander to drain. As soon as cool enough to work with the hands, press out most of the whey by handfuls and lay in another vessel, the warmer you work it the better, as the soda will have more effect. Now add 2 small teaspoonfuls of soda and 1 of salt, mix well and press down lightly in the vessel. It will be ready for use in an hour, although it can be kept several days. If properly made, it will rise and be light and when cut in slices and laid on a plate looks well on the table. If it is dry and crummy, it may have been scalded too hard or have been pressed too hard. If soft and sticky, not enough scalding and too much whey.

Sister Catharine Wampler, Dayton, Va.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Art & Posters