Cream Curd Pudding

Ingredients

• 1 pound or little more of scalded curd
• y^ teaspoon soda
• 5^ cup sugar
• J^ cup butter
• I cup fine or minced bread crumbs
• I cup milk
• Nutmeg or other flavoring
• 3 eg^s

Method

1. 1

   Mix the dry ingredients and pound them smooth, then add the eggs and milk.

2. 2

   Set the pan with curdled milk on the stove until boiling, then strain.

3. 3

   Bake until light brown and serve with sauce.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 152. The excerpt below is the record exactly as published.

ream Curd P*idding Our wretched cellar sours the milk with wonderful rapidity. Lucky thing ttrbut^d srcent;;acCthV'r.ruiar" price | PL'Ml^.'^t^P f .'h'^P'ft per me2l In calculating quantities to be pre- pared it is never necessary to count one portion of every dish to each person. Perhaps some who take fish will decline meat, or will take corn and not potatoes, and only half the number will call for pie. 536— Tomato and Green Pea Soup. One of the best looking soups when the pease are green and the soup is rich colored. This day it was the soup of necessity rather than choice for in truth we had a half can of tomatoes (8 cents) and nothing else for soup unless the late and neglected garden would yield some trifles. Found a few green pease, not enough to use as a vegetable, but about two cupfuls do cents) are plenty in soup, also some carrots and onions as thick as straws. Where there are no herbs, or cloves, or parsely a very small quantity of the feathery green carrot leaves may be used with advantage, minced and dropped in the soup just before serving. Made tomato soup as directed at No. 166, and let the green pease cook in it about one-halt hour. Made four quarts and used one-half can tomatoes. Little burnt sugar to improve the color. 537— Stuffed hiilet of Veal. The same in the main as the brisket This morn- j ing used some curdled mijk for batter cakes and still there remained 4 quarts more, and part of it was cream. It would make good cream cheese or smear- kase if it could be spared, but there be- ing none of the usual pudding ingre- dients in thQ house this^ comes in oppor- tunely for a good pudding. Curd from the cheese vats, that has been curdled with rennet and is not sour, is the chief ingredient in the genuine cheesecakes of old Maryland cookery; mixtures made too rich for everyday dinners. This is of the same kind and can be baked without a crust of pastry ; it is a pudding and not a tart or pie. I pound or little more of scalded curd. y^ teaspoon soda. * 5^ cup sugar. J^ cup butter. I cup fine or minced bread crumbs. I cup milk. Nutmeg or other flavoring. 3 eg^s

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