and Spinach Cheese
curd must be prepared in the same manner as for common
cheese, and squeeze as much of the juice out of sage and
spinach as will give it a fine greenish colour.
it to the curd, with which it must be properly mixed, then put
it into the mould, and press it in a moderate manner.
will eat very agreeably at the expiration of about six months.
or, the Complete Country Housewife
London, c. 1780