Recipes > Cheese > Italian Cheese

Italian Cheese


  • 1 quart of cream
  • 1 pint of white wine
  • juice of 3 lemons
  • a little lemon-peel
  • sugar to your taste


Beat it with a whisk a quarter of an hour; then pour it on a buttered cloth, over a sieve, to drain all night, and turn it out just before it is sent to table. Strew comfits on the top, and garnish as you like.


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The Lady's Own Cookery Book (1844).

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