Cream Curds
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 364. The excerpt below is the record exactly as published.
Cream Curds. — ( Family Recipe.) — To a quart of new milk put four beaten eggs and a little salt
Cook this with the app: pantry check, scaling, and the assistant.