Recipes > Cheese > French Cheese

French Cheese


  • 2 pints of milk
  • 1 pint of cream
  • 1 blade of mace
  • a little cinnamon
  • 3 eggs
  • 2 lemons
  • 1 spoonful or 2 of rose-water
  • sugar


Boil the milk and cream, with the mace and cinnamon: put the yolks of the eggs and the whites of two, well beaten, into your milk, and set on the fire again, stirring it all the while till it boils. Take it off, and stir it till it is a little cooled; then put in the juice of the lemons, and let it stand awhile with the lemons in it. Put it in a linen strainer, and hang it up to drain out the whey. When it is drained dry, take it down, and put to it the rose-water, and sweeten it to your taste: put it into your pan, which must be full of holes; let it stand a little; put it into your dish with cream, and stick some blanched almonds about it.


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The Lady's Own Cookery Book (1844).

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