Curds Tart

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

half a pint of good curds ↝ Soybean curd [Soy and meat-alternative products]
beat them with four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three spoonfuls of rich cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
one spoonful of ratafia
rose or orange water ↝ Water, tap [Tap water]
rose or orange water ↝ Water, tap [Tap water]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]
half a pound of currants well washed and dried before the fire ↝ Currants, european black, raw [Fruits and Fruit Juices]
a good crust under them ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

Instructions (4)

Take half a pint of good curds, beat them with four eggs, three spoonfuls of rich cream, half a nutmeg grated, one spoonful of ratafia, rose or orange water.
Put to them a quarter of a pound of sugar, half a pound of currants well washed and dried before the fire.
Mix them all well together.
Bake it in petty-pans, with a good crust under them.

Original Text

TAKE half a pint of good curds, beat them with four eggs, three spoonfuls of rich cream, half a nutmeg grated, one spoonful of ratafia, rose or orange water, put to them a quarter of a pound of sugar, half a pound of currants well washed and dried before the fire, mix them all well together, and bake it in petty-pans, with a good crust under them.

Notes

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