Cream Curds
From The closet of Sir Kenelm Digby Knight opened, 1910
Presented as published in 1910. 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 The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 81. The excerpt below is the record exactly as published.
CREAM CURDS Strain your Whey, and set it on the fire ; make a clear and gentle fire under your kettle; as they rise, put in Whey, so continuing till they are ready to skim. Then take your skimmer, and put them on the bottom of a hair sieve, so let them drain till they are cold ; then take them off, and put them into a basin, and beat them with two or three spoonfuls of Cream and Sugar
Cook this with the app: pantry check, scaling, and the assistant.