A plainer sort

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 12 days ago
Not a recipe: No

Ingredients (7)

three quarts of milk ↝ Milk, NFS [Milk, reduced fat]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint and a half of thin cream or good milk
sugar ↝ Sugar, NFS [Sugars and honey]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
three ounces of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (5)

Turn three quarts of milk to curd.
Break the curd and drain the whey.
When dry, break the curd in a pan with two ounces of butter until perfectly smooth.
Put to it a pint and a half of thin cream or good milk.
Add sugar, cinnamon, nutmeg, and three ounces of currants.

Original Text

A plainer sort.

Turn three quarts of milk to curd: break it, and drain the whey. When dry, break it in a pan, with two ounces of butter, till perfectly smooth: put to it a pint and a half of thin cream or good milk, and add sugar, cinnamon, nutmeg, and three ounces of currants.

Notes

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