SC - german/prussian recipe, help needed
Mike C. Baker
kihe at ticnet.com
Thu Sep 2 06:20:07 PDT 1999
Huette, I for one would certainly consider starting with
cottage cheese as a modern near-equivalent -- preferably
large-curd, of course.
Ricotta is another possibility. The main importance is
the "fresh", as opposed to cured cheese curds (occasionally
available at cheese factories -- short-term curing, but
much drier / firmer and usually with more salt than "fresh",
if I can trust my taste buds)
Amra, Kitchen Idiot of the Cathedral
Mike C. Baker
SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra
"Other": Reverend Kihe Blackeagle PULC
(the DreamSinger Bard)
Opinions? I'm FULL of 'em
- ----- Original Message -----
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: RE: SC - german/prussian recipe, help needed
> I have noticed that in #30 "To make a Genovese tart"
> one ingredient is "fresh cheese of curdled milk",
> could this be interpreted as being cottage cheese or
> something similar?
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