Cheese-curd Puddings

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (13)
  1. Take a gallon of milk and turn it with runner.
  2. Drain all the curd from the whey.
  3. Put the curd into a mortar and beat it with half a pound of fresh butter till the butter and curd are well mixed.
  4. Beat six eggs, half the whites, and strain them to the curd.
  5. Add two Naples Biscuits, or half a penny roll grated.
  6. Mix all these together, and sweeten to your palate.
  7. Butter your patty-pans, and fill them with the ingredients.
  8. Bake them in an oven that is not too hot.
  9. When they are done, turn them out into a dish.
  10. Cut citron and candied orange-peel into little narrow bits, about an inch long, and blanched almonds cut in long slips.
  11. Stick these here and there on the tops of the puddings, just as you fancy.
  12. Pour melted butter with a little sack into the dish.
  13. Throw fine sugar all over the puddings and dish.
Original Text
To make pretty little Cheese-curd Puddings. You must take a gallon of milk, and turn it with runner, then drain all the curd from the whey, put the curd into a mor- tar and beat it with half a pound of fresh butter till the butter and curd are well mixed; then beat six eggs, half the whites, and strain them to the curd, two Naples Biscuits, or half a penny roll grated; mix all these together, and sweeten to your palate: butter your patty-pans, and fill them with the ingredients. Bake them, but don't let your oven be too hot; 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 these here and there on the tops of the pud- dings, just as you fancy; pour melted butter with a little sack in to the dish, and throw fine sugar all over the puddings and dish. They make a pretty side-dish.
Notes
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