[Sca-cooks] Easter Cheese

[Alexandria Doyle]

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…