[Sca-cooks] Easter Cheese
Alexandria Doyle
garbaholic at gmail.com
Mon Apr 6 07:15:59 PDT 2009
In preparing one of my family traditional dishes for Easter, I was
wondering if anyone has seen similar dishes in period cook books. I
don't recall anything in the late period English cookbooks, where I
have typically focused. I have found something similar in Martha
Washington's cookbook, but I think it might have been one of the later
additions...
I think the spelling is Cirak, Eastern European origins. It is
simple, a dozen eggs, a quart of milk and a teaspoon of salt, stirred
over a low heat until curds form. Then it is strained in a cheese
cloth, hung from a hook to drain and/or pressed between weights (one
receipt suggested that the family bible would be the right weight to
do this). Afterwards it's chilled, sliced and served on Easter
morning.
thanks
alex
--
So much to do and so little attention span to get it done with…
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