Curds and Cream

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

For the curds

three or four pints of milk ↝ Milk, NFS [Milk, reduced fat]
runnet

To serve

some cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
fine milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (5)

Turn three or four pints of milk with runnet.
Break the curd.
Let the whey run out.
Put the curd into a bason.
When to be served, put it on a dish with some cream, or fine milk, either plain or sweetened.

Original Text

Curds and Cream.

Turn to curd three or four pints of milk with runnet; break it, and let the whey run out, then 161put it into a bason; and when to be served, but it on a dish with some cream, or fine milk, either plain or sweetened.

Notes

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