Rennet Puffs

Ingredients

• 2 qts. milk
• 2 tablespoonfuls of liquid rennet
• ^ lb. of butter
• 1 cup stale bread crumbs
• 2 tablespoonfuls cream
• ^ lb. of nutmeg grated
• 2 tablespoonfuls sugar
• a teaspoonful vanilla

Method

1. 1

   Heat milk until just lukewarm, then add liquid rennet; stand aside for 30 minutes until set.

2. 2

   Cut into blocks, drain curd from whey, and add butter, bread crumbs, cream, nutmeg, sugar, and vanilla.

3. 3

   Beat mixture until very light.

4. 4

   Butter small cups or patty pans, fill half full of the mixture, and bake in a moderately quick oven for 15 minutes.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 11. The excerpt below is the record exactly as published.

a teaspoonful vanilla, mix and stand away until very cold. — From " Table Talk," Philadelphia. 12. — Cranberry Pudding. Sift well together 1 qt. flour, 1 teaspoonful soda, and 2 teaspoonfuls cream of tartar. Mix into a soft dough with sweet milk, roll in an oblong form, and spread over it 1 qt. of cranberries sprinkled well with sugar. Dust with a little flour, and roll over and over, then tie in a pudding-cloth and steam for an hour. Any tart fruit is nice made in the same way. 13. — Rennet Puffs. Heat 2 qts. milk until just luke-warm, then add 2 tablespoonfuls of liquid rennet ; stand 36 March. aside for 30 minutes until set. Then cut into blocks ; drain the curd from the whey, and add to the curd ^ lb. of butter, 1 cup stale bread crumbs, 2 tablespoonfuls cream, ]/2 nut- meg grated, 2 tablespoonfuls sugar

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