Cream—“Curds and Cream.” No. 1

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

1 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
1/2 teaspoonful of liquid rennet ↝ Vegetables, mixed, canned, solids and liquids [Vegetables and Vegetable Products]
plain thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Make 1 pt. of milk lukewarm, then put into the trifle dish.
Stir into it 1/2 teaspoonful of liquid rennet (should the rennet be solid, cut a small piece off, steep it in water, and use that water).
Let the dish be in a warm place till the mixture has set, then in a cool place.
It will set in 10 minutes in summer, and 30 in winter.
When about to send it to table, cover the curds with plain thick cream.

Original Text

Cream—“Curds and Cream.” No. 1. Very like Devon-shire Junket. (Emslie.)
1 pt. of milk should be made lukewarm, then put into the trifle dish; stir into it ½ teaspoonful of liquid rennet (should the rennet be solid, cut a small piece off, steep it in water, and use that water); let the dish be in a warm place till the mixture has set, then in a cool place. It will set in 10 minutes in summer, and 30 in winter.
(These are the curds used for Curd Cheesecakes.)
When about to send it to table, cover the curds with plain thick cream.

Notes

—