Curate's Pudding

Ingredients

• a pint of new milk
• the thin rind of a large lemon
• a small pinch of salt
• a piece of butter the size of a walnut
• a heaped tablespoonful of sugar
• the yolks of four and the whites of two eggs
• four tablespoonfuls of flour

Method

1. 1

   Put the milk, lemon rind, salt, butter, and sugar in a saucepan.

2. 2

   Let it stand by the fire until the flavor of the lemon is extracted and the butter dissolved.

3. 3

   Cool, whisk the eggs, mix with flour, add the milk mixture, and pour into buttered cups.

4. 4

   Bake for about half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 438. The excerpt below is the record exactly as published.

Curate's Pudding.— Put a pint of new milk into a saucepan, with the thin rind of a large lemon, a small pinch of salt, a piece of butter the size of a walnut, and a heaped table- CUR ( no ) CUR spoonful of sugar. Let it stand by the side of j the fire until the flavour of the lemon is ex- ! tracted, and the butter dissolved. Put it aside I to cool. AVhisk the yolks of four and the ■whites of two eggs, mix with them gradually and smoothly four table- spoonfuls of flour, add the milk, &c., and pour the mixture into but- tered cups. The cups must not be much more than half filled. Turn out, and serve with wiae sauce. Time to bake, about half an hour. Probable cost, 9d. Allow one for each person. Curd. — The most usual way to "turn" milk, as it is caUed, that is, to make it curdle, is to mix it, when warm, but not hot, A^ith a little rennet, and let it stand in a warm place until the curd is solid and the whey clear. Rennet is made by obtaining from the butcher the dried inner stomach of a calf, and soaking a tiny piece of it in a cupful of hot water for four hours. The liquid at the end of that time is what is called rennet. An inch of the dried skin so soaked in water will turn a gallon. The less rennet used, the more delicate will be the. ciu-d. The skin may be kept a long time if it is hung in a cool place ; it should be covered to protect it from dust. Eennet may also be bought at the grocer's in small bottles at Is. each. A little lump of alimi put into cold milk and set on the fire will turn milk, or a few well-beaten eggs stirred in just as the milk is boiling. A pinch of salt added after the milk curdles will assist the wiey to separate. Whey is by some considered a wholesome drink for feverish persons, and in country places the lasses often wash in it to improve their complexions. Curd Cheesecakes. — Turn one quart of milk witli a little rennet ; di-ain off the whey, and mix with the curd a piece of butter the size of a large egg, beaten to a cream; press it through a coarse sieve, and mix with it a heaped table-spoonful of pou

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