Curds
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 109. The excerpt below is the record exactly as published.
Curds. One quart of cream, six eggs, and one table-spoonful of vinegar, or one pint of sour buttermilk. When the eggs have been well beaten and strained, mix them well with the cream ; set three quarts of water on the fire, add- ing a large tea-spoonful of salt, and when it boils, put in a pint 192 VEGETARIAN COOKERY. of thick sour buttermilk or a table-spoonful of vinegar ; stir in the cream and eggs, and as the curds rise, keep sprinkling in a little cold water ; when sufficiently risen, take the pan off the lire, and let it stand five minutes ; lay a thin cloth in a sieve or colander, and skim the curds into it ; turn them out care- fully the following day, and serve with white sugar, or rasp- berry vinegar. No. 485. — Cream Chee.se. To a quart of thick cream put two quarts of new milk, set it in a moderately warm place to thicken, stin-ing it occasionally ; when thick, pour it into a clean wet cloth, laid in a sieve ; leave it to drain till the following day ; then tiurn it into a wet cloth, and afterwards into a dry one ; on the thii-d day turn it on a board with a clean cloth under and over, and continue turning the cheese and changing the cloth twice a day, till dry, which will be iu about eight days. No. 486 — Clotted Cream. Half a pint of new milk, one pint of good cream, the yolks of two eggs, and six table-spoonfuls of rose-water. Set the milk on the fire, adding the rose water and a little mace ; when it boUs, strain, and mix mth the yolks of eggs, well beaten ; add the cream, and stir all together over the fire, but do not allow it to boil ; pom’ it into a bowl, and let it remain till the next day ; then take off the top, and serve it in a glass dish. No. 487. — Devonshire Cream. Have ready a pan made of block -tin mth a handle on each side, similar in form to the earthenware vessels generaDy used for milk in dairies ; strain six or eight quarts of new milk immediately, whilst warm, into the pan ; let it remain undis- turbed twenty-four hours, then set it on a slow fire or hot hearth till scalded, but do not allow it to boil so as to break the top ; then take it carefully off the fire, and set in the dairy or some cool place till quite cold, take off the cream, and put it iu a sieve to drain. VEGETARIAN COOKERY. 193 No. 488. — Curds. Put two quarts of new milk into the dish in which it is to be served, and turn it with about a table-spoonful of diluted acetic acid
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Cook this with the app: pantry check, scaling, and the assistant.