Curd Pudding

Ingredients

• i-lb. curd
• 3 tablespoonsful bread crumbs
• 1 tablespoonful milk
• 2-oz. butter
• 2 tablespoonsful sugar
• 2 eggs

Method

1. 1

   Mix all together, and bake 20 minutes in the dish.

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 6. The excerpt below is the record exactly as published.

2-oz. butter. Mix well together. Line patty pans and fill with mixture. Place bars of pastry across and bake. 10. Bakewell Cheesecakes. Weight of I egg in butter, sugar and flour i teaspoonful baking powder. 1 egg. % grated lemon. Line patty pans with pastry, put in each a little jam, then the mixture. 11. Pastry Sandwiches. Make some short crust with 3-oz. butter and J-lb. flour. Roll out half the pastry, spread with jam, cover with the other half and bake. When cold, ice evenly and an dry in a slow oven or near the fire, inti 29 12. French Tartlets. 2 eggs. 2-ozs. castor sugar. £-lb. crushed ratafias. Put a spoonful of mixture in each lined tin, then a spoonful of jam, then the mixture on the top and bake. 13. Apple Cheesecakes. f-lb. apple pulp. 2-ozs. butter. 2-ozs. sugar. Rind and juice of J lemon 2 yolks. 1 white of egg. Melt the butter, and add to the apple with lemon and sugar, and lastly, beaten yolks and stiff white. 14. Good Family Pastry. To every pound of flour allow J-lb. of lard and £ teaspoouful of salt. Rub the lard in, and mix to smooth paste with water. Roll out once altogether, and then use as required. Bake in a quick oven. Add i-oz. more lard to make extra good. 15. Pie Pastry. To every pound of flour, allow 3-ozs. of lard, 3-ozs. of dripping, 3 teaspoonsful baking powder, and half a tea- spoonful salt. Mix to a stiff dough with cold water and use as required. B 30 III. CUSTARDS, PUDDINGS, & BLANC MANGES. i. Lemon Rice Pudding. Boil a cup of rice until soft, put in dish and add grated rind of i lemon, j-olks of 2 eggs, little more than 1 pint of milk and a pinch of salt. Bake 1 hour. Beat to froth the whites of eggs with 1 cup of powdered sugar and the juice of 1 lemon Spread over pudding when cold and put in the oven to brown. 2. Sponge Cake Pudding. Split some sponge cakes into slices and spread with jam and place in a pie dish. Beat 2 eggs and 1 dessertspoonful of sugar together, add J-pint milk, a little nutmeg, and stir. Pour the custard over the cakes in the dish. Bake in a slow oven till set — about J hour. 3. Strawberry Blanc Mange. 2 tablespoonsful cornflour. ij-pints milk. 1 leaf of strawberries. 2 tablespoonsful sugar. Mix the cornflour with a little milk then add the rest and boil till stiff Add sugar and pour into mould and push strawberries down here and there. 31 4. Honeycomb. 3 teacups milk i small teacup sugar. 3 eggs. J-oz. gelatine. Soak gelatine for i hour in a teacup of milk, put the remainder of the milk over the fire with the sugar and gelatine till dissolved. Add beaten yolks of eggs to the milk and stir well until on the verge of boiling. Have the whites beaten to a stiff froth in a bowl, into which pour the contents of the pan. Stir up quickly and pour into a mould until set. 5. Lemon Mould, 2-oz. cornflour. 2 lemons. i-pint water. Yolks of 2 eggs. 6-oz. castor sugar. Mix the cornflour with a little of the water and put rest of water in a pan with sugar and lemon rind. Bring to a boil and boil 5 minutes. Strain into corn- flour the lemon juice and yolks of eggs. Stir till it boils and boil 3 minutes. 6. Baroness Pudding. f-lb. suet. |-lb. raisins, f-lb. flour. J-pint milk. Chop the suet, stone the raisins and cut in halves and mix with the flour. Moisten with milk and boil 4 hours. 32 7. Holderness Pudding. 4-lb. suet. £-lb. currants. 4-lb. raisins. $-lb. bread crumbs, 4 tablespoonsful treacle. i-pint milk. Chop the suet and stone the raisins and mix all well together and boil 3$ hours. 8. Lemon Pudding. io-oz. bread crumbs. 2-pints milk. 2-oz. butter. J-lb. sugar. 4 eggs. Grated rind of 1 lemon. Bring the milk to boiling point, stir the butter in, and add the other ingredients. Put pastr3' round a dish, fill with the mixture, and bake § hour. 9. Parson’s Pudding. J-lb. chopped suet. J-Ib. flour, j-lb. currants. J-lb. raisins. 1 tablespoonful moist 4 leaspoonful ground sugar. ginger. 4 teaspoonful salt. Mix well and boil 3 hours. 10. Queen’s Pudding. 4-oz. bread crumbs. 4 tablespoonsful strawberry jam. Place in a pie dish, and pour custard on made from 1 egg and i-pint milk. Bake 4 hour. 33 ii. Ideal Pudding. £-pint bread crumbs. i-pint boiling milk. Grated rind of i lemon i tablespoonful sugar. i-oz. butter. Yolks of 2 eggs. Butter a disb, pour in the mixture and bake until set. Beat the whites of eggs and pile on the top of pudding and put in the oven to brown. 12. Curd i-lb. curd. 3 tablespoonsful bread crumbs. 1 tablespoonful milk

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