Artificial Cream and Curd

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
curd
cream
Instructions (8)
  1. Mix the milk and beaten egg whites.
  2. Put the mixture on a slow fire to turn.
  3. Take it off the fire and drain it through a fine sieve.
  4. Set the curd into a basin or mould.
  5. To make the cream, take a pint of milk and the yolks of four eggs well beat.
  6. Boil the cream mixture with a bit of cinnamon over a slow fire, stirring constantly.
  7. When it is as thick as rich cream, take it off the fire.
  8. Stir the cream a little while afterwards.
Original Text
Artificial Cream and Curd. A pint of good new milk, nine whites of eggs beat up, and well stirred and mixed with the milk; put it on a slow fire to[259] turn; then take it off, and drain it through a fine sieve, and set it into a basin or mould. To make the cream for it, take a pint of milk and the yolks of four eggs well beat, boil it with a bit of cinnamon over a slow fire; keep it constantly stirring; when it is as thick as rich cream, take it off, and stir it a little while afterwards.
Notes
—