Boiled Curd Pudding

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 base

curd of two gallons of milk, when drained ↝ Soybean curd [Soy and meat-alternative products]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two spoonfuls of orange flower water
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
raisins ↝ Raisins [Dried fruits]

Instructions (3)

Rub the curd of two gallons of milk, when drained, through a sieve.
Mix it with six eggs, a little cream, two spoonfuls of orange flower water, half a nutmeg, of flour and crumbs of bread each three spoonfuls, currants and raisins half a pound of each.
Boil an hour in a thick well floured cloth.

Original Text

Boiled Curd Pudding.

Rub the curd of two gallons of milk, when drained, through a sieve. Mix it with six eggs, a little cream, two spoonfuls of orange flower water, half a nutmeg, of flour and crumbs of bread each three spoonfuls, currants and raisins half a pound of each. Boil an hour in a thick well floured cloth.

Notes

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