Buttermilk Curds

Ingredients

• 3 pints of milk
• 1 J pints of buttermilk
• 1 tablespoonful of flour
• 3 yolks of eggs
• 1 breakfast-cupful of cream
• 2 ozs. of fine sugar

Method

1. 1

   Put the rich new milk on the fire, and when it boils have ready the buttermilk, in which is mixed the flour and the yolks of three eggs.

2. 2

   Put this into the boiling milk; only stir it once when just again on the boil, take it off the fire and let it stand a quarter of an hour; then with a skimmer take out the curds and lay them on a sieve.

3. 3

   When drained, mix the curd in a bowl with a breakfast-cup of cream and fine sugar.

4. 4

   Lay in a dish, and eat cream, sugar, and sherry with it.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 44. The excerpt below is the record exactly as published.

Buttermilk Curds. Foe Eight Peesons. — 3 pints of milk ; 1 J pints of butter- milk ; 1 tablespoonful of flour; 3 yolks of eggs; 1 break- fast-cupful of cream ; 2 ozs. of fine sugar

Cook this with the app: pantry check, scaling, and the assistant.