SC - german/prussian recipe, help needed

[Mike C. Baker]

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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