Maids of Honour

Ingredients

• 1 pt. milk
• 1 dessert-sp. rennet
• 2 yolks of eggs
• 1/2 gill clotted cream
• 2 oz. sugar
• A pinch of cinnamon
• Grated rind of 1 lemon
• A pinch of nutmeg
• 2 oz. currants
• 1 glass of brandy
• Puff or flaky pastry

Method

1. 1

   Warm milk slightly, add rennet, let stand until curd forms.

2. 2

   Drain for 12 hours, press lightly, then mix with yolks, sugar, cream, currants, brandy, and flavourings.

3. 3

   Line patty pans with pastry, fill with mixture, and bake until pastry is cooked.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 590. The excerpt below is the record exactly as published.

Maids of Honour 1 pt. milk. , y 1 dessert-sp. rennet./ 2 yolks of eggs. \ gill clotted cream. 2 oz. sugar. A pinch of cinnamon. Grated rind of J lemon. A pinch of nutmeg. 2 oz. currants. \ glass of brandy. Puff or flaky pastry

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