Curd for Cheesecakes

Ingredients

• One quart of new milk
• 1 tablespoonful rennet
• alum the size of a nutmeg
• 3 oz. of butter
• 2 or 3 eggs
• sugar to taste
• a few currants

Method

1. 1

   Put a quart of new milk into a clean pan, and set it by the side of the fire so that it will keep blood warm; put the rennet into it.

2. 2

   In a short time it will be separated into curd and whey.

3. 3

   Strain the curd from the whey, either let it drain or press it dry.

4. 4

   Mix the curd with melted butter, eggs, sugar, nutmeg, and currants.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 141. The excerpt below is the record exactly as published.

Curd for Cheesecakes—Ingredients—One quart of new milk, 1 tablespoonful rennet, alum the size of a nutmeg, 3 oz. of butter, 2 or 3 eggs, sugar to taste, a few currants

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