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This heirloom recipe is from the days before pasteurization and homogenization, so I don't know how well it will work in these modern times unless you have access to raw milk. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate.
Units: US | Metric
Serving Size: 1 (3953 g)
Servings Per Recipe: 1