Cheese-curd Puddings

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (10)
  1. Turn a gallon of milk with rennet, and drain off all the curd from the whey.
  2. Put the curd into a mortar and beat it with half a pound of fresh butter, till the butter and the curd are well mixed.
  3. Beat the yolks of six eggs, and the whites of three, and strain them to the curd.
  4. Grate two Naples biscuits, or half a penny roll.
  5. Mix all these together, and sweeten to your palate.
  6. Butter your patty-pans, and fill them with the ingredients.
  7. Bake them in a moderately heated oven, and when they are done, turn them out into a dish.
  8. Cut citron and candied orange-peel into little narrow bits, about an inch long, and blanched almonds cut in long slips.
  9. Stick them here and there on the tops of the puddings, according to your fancy.
  10. Pour melted butter, with a little sack in it, into the dish, and throw fine sugar all over them.
Original Text
Cheese-curd Puddings. TURN a gallon of milk with rennet, and drain off all the curd from the whey. Put the curd into a mortar and beat it with half a pound of fresh butter, till the butter and the curd are well mixed. Beat the yolks of fix eggs, and the whites of three, and strain them to the curd. Then grate two Naples biscuits, or half a penny roll. Mix all these together, and sweeten to your palate. Butter your patty-pans, and fill them with the ingre- dients. Bake them in a moderately heated oven, and when they are done, turn them out into a dish. Cut citron and candied orange-peel into little narrow bits, about an inch long, and blanched almonds cut in long slips. Stick them here and there on the tops of the pud- dings, according to your fancy. Pour melted butter, with a little sack in it, into the dish, and throw fine sugar all over them.
Notes
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