[Sca-cooks] "Fresh" Cheese Question

[Elise Fleming]

Johnnae wrote:

> My copy of the recipe came through ok but for those who ended
> up with a messed up version, the recipe is online as part of:
> Thomas Austin's Two fifteenth-century cookery-books/
(snip)

Interesting version.  It starts out similarly and then says to add saffron
for coloring.  Someone earlier commented about using Cheshire without
coloring.  The Hampton Court folk had white Cheshire but the only version
I've found here is colored with annatto.  The recipe (above) has no lid. 
The one I'm using does.  I found some Queso Blanco and Queso Fresco
yesterday so I am going to mix the two together and see how that works,
rather than trying mozzarella.

> There's also this one which is mid 16th century.
> from the 1545 *A Proper newe Booke of Cokerye
>
> *To make a tarte of Chese. Take harde Chese and cutte it in slyces, and 
> pare it, than laye it in fayre water, or in swete mylke, the space of 
> three houres, then take it up and breake it in a morter tyll it be 
> small, than drawe it up thorowe a strainer with the yolkes of syxe 
> egges, and season it wyth suger and swete butter, and so bake it.

Oooh!  More fun!  Now it's hard cheese, lots of egg yolks rather than whole
eggs, and sugar to sweeten.  Sounds like people were having fun making
their own adaptations.

Alys K.

Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk