Curd Pudding

Ingredients

• a quart of milk
• a little rennet
• two ounces of butter
• three tablespoonfuls of finely-grated bread-crumbs
• two tablespoonfuls of sifted sugar
• a tablespoonful of new milk
• a little grated nutmeg
• a glass of white wine

Method

1. 1

   Turn milk with rennet, drain whey, mix curd with butter, bread crumbs, sugar, new milk, nutmeg, and wine.

2. 2

   Fill buttered moulds, bake for about twenty minutes, turn out, and serve with curaçao sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

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 pounded loaf sugar, the peel of a lemon finely shred, two table-spoonfuls of currants, two well-beaten eggs, and a dozen sweet and two bitter almonds, blanched and pounded. Line some patty-pans with a good crust, three-parts fill them with the mixture, and bake in a good oven. Time to bake, about twenty minutes. Probable cost, Id. each. Sufficient, a dozen for a dish. Curd Fritters. — Press a pint of curds thi-ough a mortar, and mix with it the whites of two and the yolks of four well-beaten eggs, a dessert-spooni'ul of flom-, a table-spoonful of sifted sugar, and a pinch of pounded cinnamon. Put some lard into a frying-pan, let it get quite hot, drop the batter into it, fry until lightly bro^vned, drain the fritters from the fat, and serve them as hot as possible. Time, ten minutes to fry. Probable cost, lOd. for this quantity. Sufficient for five or six persons. Curd Pudding. — Tm-n a quart of milk mth a httlc rennet; drain off the whey, and mix the curd with two ounces of butter beaten to a cream, three table-spoonfuls of finely- grated bread-criunbs, two table-spoonfuls of sifted sugar, a table-spoonful of new milk, a little grated nutmeg, and a glass of white wine

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