[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

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


So much to do and so little attention span to get it done with…

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