Autoimmune Thyroid Disease

An Unfortunate and Lengthy Adventure in Misdiagnosis

To make a slipcoat cheese

with 2 comments

Take five quarts of new Milk from the Cow, and one quart of Water, and one spoonful of Runnet, and stirre it together, and let it stand till it doth come, then lay your Cheese cloth into the Vate, and let the Whey soak out of it self; when you have taken it all up, lay a cloth on the top of it, and one pound weight for one hour, then lay two pound for one hour more, then turn him when he hath stood two houres, lay three pound on him for an hour more, then take him out of the Vate, and let him lie two or three houres, and then salt him on both sides, when he is salt enough, take a clean cloth and wipe him dry, then let him lie on a day or a night, then put Nettles under and upon him, and change them once a day, if you find any Mouse turd wipe it off, the Cheese will come to his eating in eight or nine dayes. To make a slipcoat Cheese

This is an example of a fresh cheese from a website of 17th century recipes. Other cheese recipes on the site are very different to what we consider cheese today. They seem to consist of using rennet to separate the curds and whey and then using the curds immediately in recipes, or mixing egg whites and cream and calling the result “cheese”.

The fruit and vegetable recipes are very unusual. Most of the vegetables in them are unfamiliar for example, burdocks, mallows, rosebuds, gillyflowers, hops, purslaine, artichokes, quinces. Samuel Pepys’ diary is also of interest. No one seems to have a definitive answer on how many fruit and vegetables people ate.


Written by alienrobotgirl

1 February, 2007 at 5:06 pm

Posted in Historical Diets

2 Responses

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  1. I love that you completely skimmed over the ‘mouse turd’ reference. You’re a bigger person than I am.

    Mother Nuture

    2 February, 2007 at 11:06 pm

  2. I had to use a lot of self control!

    Alien Robot Girl

    5 February, 2007 at 12:06 pm

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