Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 47 (falt i det fri)
Separate the milk
Heat the buttermilk slowly until it separates. Strain it through cheesecloth.
Make the cheese
Take the curd out of the cloth and stir it with the butter. Stir in the finely chopped greens: leek, parsley, chives and cress.
Serve
Spread the cheese on toasted slices of bread or on crackers.
1939 edition
Historic source edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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