Curd Puddings, or Puffs

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 (9)

pudding

two quarts of milk ↝ Milk, NFS [Milk, reduced fat]
four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the crumbs of a penny loaf ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
two spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a small quantity of sugar ↝ Sugar, NFS [Sugars and honey]
two spoonfuls of white wine ↝ Wine, white [Wine]
Orange flower water is an improvement.

serving

sweet sauce in a boat ↝ Sweet and sour sauce [Mustard and other condiments]

Instructions (8)

Turn two quarts of milk to curd.
Press the whey from it.
Rub it through a sieve.
Mix four ounces of butter, the crumbs of a penny loaf, two spoonfuls of cream, half a nutmeg, a small quantity of sugar, and two spoonfuls of white wine.
Butter little cups, or small pattypans, and fill them three parts.
Orange flower water is an improvement.
Bake them with care.
Serve with sweet sauce in a boat.

Original Text

Curd Puddings, or Puffs.

Turn two quarts of milk to curd; press the whey from it; rub it through a sieve, and mix four ounces of butter, the crumbs of a penny loaf, two spoonfuls of cream, half a nutmeg, a small quantity of sugar, and two spoonfuls of white wine. Butter little cups, or small pattypans, and fill them three parts. Orange flower water is an improvement. Bake them with care.

Serve with sweet sauce in a boat.

Notes

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