Recipe Manuscript

To Make A Creame Choofe

Name: To Make A Creame Choofe
Prep time: PTPT2H30M
Cook time: PTPT0M
Yield: 8
Cuisine: European
Ingredients: 6.8 liters whole raw milk (or best quality whole milk available); 7 grams fine sea salt; Rennet (following supplier's dosage, usually 0.2-0.4 ml per liter milk); Optional: a handful of edible marigold (calendula) petals or substitute with saffron strands for color

1698

From the treasured pages of Cookbook of Ann Smith, Reading

Written by Ann Smith

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1698

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make A Creame Choofe

"Take 3 Gatt of Strakings of Milk & one quater of Saltt. Strain it & pull them together as much as you can without Heating of itt. Then put a Litle Runitt & when it is Come gather it to gether to Break the Curd then Cutt it & put it in the Fatt & press it till it turns it offton & fast it & when it is Enough Lay it into Glasses or Cups for to Dry it & so serve it. you may strain a few Marygolds in it to Collor it."

Note on the Original Text

This recipe, written in the late 17th century, captures the fluid and conversational tone of domestic manuscript instructions—with little standardization for spelling or measurements. Terms like 'choofe' (probably a variant of 'chouffe' or 'cheese') and 'runitt' (rennet) reflect both contemporary pronunciation and lack of spelling norms. Instructions rarely detail temperatures or times, assuming a cook’s experience and intimate familiarity with their tools and ingredients—hence the reliance on visual and tactile cues such as 'when it is Come.'

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Ann Smith, Reading - Click to view recipe in book

Title

Cookbook of Ann Smith, Reading (1698)

You can also click the book image above to peruse the original tome

Writer

Ann Smith

Era

1698

Publisher

Unknown

Background

Step into the sumptuous kitchens of 17th-century England with Ann Smith’s culinary treasury, where traditional recipes and time-honored techniques invite you to savor the flavors of history. Each page promises a feast of inspiration and a glimpse into the artful dining of a bygone era.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This fascinating recipe appears in Ann Smith’s manuscript dated 1698, an era when home dairying and cheese-making were routine parts of English household management. 'Creame Choofe' sits delightfully between a soft cheese and a rich, pressed curd—a delicate treat for the early modern English table, often enjoyed fresh. The mention of marigolds reflects a tradition of floral coloring in cheeses, both for festive occasions and household pride. This recipe would have been prepared at a time before pasteurization or standardized rennet, using milk straight from the household cow or local dairy.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back then, robust wooden or earthenware tubs held the milk. A coarse cloth, like muslin or fine linen, was used to strain and gather the curds. A 'fatt'—a small hoop or mold—helped shape and gently press the cheese. Wooden spoons or ladles aided in moving the curds, and glasses or cups served both as molds and as vessels for final presentation. The pressing likely relied on simple kitchen weights or by manually turning and adjusting the curd.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

2 hrs 30 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3 imperial gallons whole raw milk (or best quality whole milk available)
1/4 ounce fine sea salt
Rennet (following supplier's dosage, usually 1/4-3/4 tsp per imperial gallon milk)
Optional: a handful of edible marigold (calendula) petals or substitute with saffron strands for color

Instructions

To make this historic 'Creame Choofe,' begin by taking roughly 3 imperial gallons (6.8 liters) of whole, unpasteurized milk.
Let the milk stand, then collect the cream-rich top (the 'strakings').
Add a generous pinch—about 1/4 ounce (0.25 oz or 0.25 oz avoirdupois) of sea salt, stirring thoroughly, but without warming the mix.
Strain the mixture.
Add a small amount (check your supplier's recommendation, usually a few drops per pint or tsp per gallon) of liquid animal rennet to set the curd.
Let the mixture rest until it has 'come' or set.
Gather the curd gently, break it up slightly, and cut it into chunks.
Spoon or pour the curds into a cheese mold (a modern colander or small mold lined with muslin works too), press gently, turning frequently, until most whey drains off.
Once firm enough, transfer into cups or small glasses to finish drying before serving.
For color, strain a handful of calendula (marigold) petals into the milk during early steps.

Estimated Calories

320 per serving

Cooking Estimates

It takes about 30 minutes to prepare the milk, gather the cream, and mix in the salt and rennet. Setting the curd and draining the whey takes about 2 hours. Most of that time is waiting, not active work. The recipe makes about 8 servings, each with about 320 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.