Curds and Cream

Ingredients

• One pint of new milk
• one teaspoonful of powdered sugar
• two tablespoonfuls of orange-flower water
• one teaspoonful of caramel
• a quarter of a pint of cream
• one dessertspoonful of essence of rennet

Method

1. 1

   Dissolve the sugar in the milk over the fire, and before it begins to boil pour it into a deep dish; let it stand ten minutes to cool.

2. 2

   Stir occasionally to prevent skin forming on the top; pour in the rennet, stir, and then set the dish aside for an hour and a half.

3. 3

   By this time a thick curd will have formed.

4. 4

   Place a fine hair-sieve over a basin and pour the curd on the top side.

5. 5

   When the whey has drained away, remove the sieve to another basin, and rub the curds through the sieve with the back of a wooden spoon.

6. 6

   Mix the orange-flower-water with the caramel and the cream, and pour it over the sieve from time to time.

7. 7

   Scrape the curds from the underside of the sieve into the basin.

8. 8

   Stir two or three times, and serve in a glass dish.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 35. The excerpt below is the record exactly as published.

One pint of new milk ; one teaspoonful of powdered sugar ; two tablespoonfuls of orange- » Then curds and creanty the flower of country fare ^ And new-laid eggs^ which Baucis* busy care TurtCd by a gentle fire^ and roasted rare,* Drydbn. 157 SWEETS. * My dinner was ready ^ and to it I fell ; I never ate better meat, that I can tell, ' Cotton. flower water ; and one teaspoonful of cara- mel ;* a quarter of a pint of cream ; one dessertspoonful of essence of rennet

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