Curd Cheesecakes. — Turn one quart of
milk witli a little rennet ; di-ain off the whey,
and mix with the curd a piece of butter the size
of a large egg, beaten to a cream; press it
through a coarse sieve, and mix with it a heaped
table-spoonful of pou✪ Curate's Puddingnded loaf sugar, the peel
of a lemon finely shred, two table-spoonfuls of
currants, two well-beaten eggs, and a dozen
sweet and two bitter almonds, blanched and
pounded. Line some patty-pans with a good
crust, three-parts fill them with the mixture,
and bake in a good oven. Time to bake,
about twenty minutes. Probable cost, Id. each.
Sufficient, a dozen for a dish.
Curd Fritters. — Press a pint of curds
thi-ough a mortar, and mix with it the whites of
two and the yolks of four well-beaten eggs, a
dessert-spooni'ul of flom-, a table-spoonful of
sifted sugar, and a pinch of pounded cinnamon.
Put some lard into a frying-pan✪ Curd Fritters, let it get quite
hot, drop the batter into it, fry until lightly
bro^vned, drain the fritters from the fat, and
serve them as hot as possible. Time, ten
minutes to fry. Probable cost, lOd. for this
quantity. Sufficient for five or six persons.
Curd Pudding. — Tm-n a quart of milk
mth a httlc rennet; drain off the whey, and
mix the curd with two ounces of butter beaten
to a cream, three table-spoonfuls of finely-
grated bread-criunbs, two table-spoonfuls of
sifted sugar, a table-spoonful of new milk, a
little grated nutmeg, and a glass of white wine.
Butter some plain round moulds, rather more
than half fiU them with the mixture, and bake
them in a good oven for about twenty minutes.
Tui-n them out, sift a little sugar over them,
stick a few sliced and blanched almonds in
them, and serve with cura(,'oa sauce. Probable
cost, lOd., exclusive of the wine. Sufficient for
four or five persons.
Curd Star. — Put a pint of milk, the rind
of a lemon, and a tiny pinch of salt into a
saucepan, and mix with it, when boiling, four
eggs✪ Curd Star well beaten ; boil until it curdles, sweeten,
and season it with a little wine, and let it boil
until the whey separates entirely. Drain it
through a colander or any round or star-shaped
mould that has holes in it, and when it is cold
and firm, and the whey has drained quite oft',
tui-n it out and serve with custard round the
dish, but not upon the star. Time, a quarter
of an horn-. Probable cost, Is. 2d, including
the custard. Sufficient for four persons.
Curds and Cream.— Curd is usually
served in a dish with cream, sweetened and
flavoured, poured round it ; it should be di-ained
from the whey and flavoured with a little light
wine. Time, a quarter of an hour to separate
the curd. Sufficient, a quart of milk curdled
and a pint of cream for a moderate-sized dish.
Probable cost, 2s.
Currants. — Under the general name currants
are included the red, white, and black currants
which grow in our gardens, and the small dried
grapes imported into this country which are
sold in the grocers' shops, and winch are so
largely used in making cakes and puddings.
The juice of red, white, and black currants is
specially adapted for medicinal purposes, and
the fruit is also extensively used for jams,
jellies, tarts, and dessert.
Page 439 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Curd Cheesecakes. — Turn one quart of milk with a little rennet ; drain off the whey, and mix with the curd a piece of butter the size of a large egg, beaten to a cream; press it through a coarse sieve, and mix with it a heaped table-spoonful of pounded loaf sugar, the peel of a lemon finely shred, two table-spoonfuls of currants, two well-beaten eggs, and a dozen sweet and two bitter almonds, blanched and pounded. Line some patty-pans with a good crust, three-parts fill them with the mixture, and bake in a good oven. Time to bake, about twenty minutes. Probable cost, Id. each. Sufficient, a dozen for a dish.
Curd Fritters. — Press a pint of curds thi-ough a mortar, and mix with it the whites of two and the yolks of four well-beaten eggs, a dessert-spoonful of flour, a table-spoonful of sifted sugar, and a pinch of pounded cinnamon. Put some lard into a frying-pan, let it get quite hot, drop the batter into it, fry until lightly browned, drain the fritters from the fat, and serve them as hot as possible. Time, ten minutes to fry. Probable cost, lOd. for this quantity. Sufficient for five or six persons.
Curd Pudding. — Turn a quart of milk with a little rennet; drain off the whey, and mix the curd with two ounces of butter beaten to a cream, three table-spoonfuls of finely grated bread-crumbs, two table-spoonfuls of sifted sugar, a table-spoonful of new milk, a little grated nutmeg, and a glass of white wine. Butter some plain round moulds, rather more
than half fiU them with the mixture, and bake them in a good oven for about twenty minutes. Turn them out, sift a little sugar over them, stick a few sliced and blanched almonds in them, and serve with curaçoa sauce. Probable cost, lOd., exclusive of the wine. Sufficient for four or five persons.
Curd Star. — Put a pint of milk, the rind of a lemon, and a tiny pinch of salt into a saucepan, and mix with it, when boiling, four eggs well beaten ; boil until it curdles, sweeten, and season it with a little wine, and let it boil until the whey separates entirely. Drain it through a colander or any round or star-shaped mould that has holes in it, and when it is cold and firm, and the whey has drained quite oft', turn it out and serve with custard round the dish, but not upon the star. Time, a quarter of an hour. Probable cost, Is. 2d, including the custard. Sufficient for four persons.
Curds and Cream.— Curd is usually served in a dish with cream, sweetened and flavoured, poured round it ; it should be drained from the whey and flavoured with a little light wine. Time, a quarter of an hour to separate the curd. Sufficient, a quart of milk curdled and a pint of cream for a moderate-sized dish. Probable cost, 2s.
Currants. — Under the general name currants are included the red, white, and black currants which grow in our gardens, and the small dried grapes imported into this country which are sold in the grocers' shops, and winch are so largely used in making cakes and puddings. The juice of red, white, and black currants is specially adapted for medicinal purposes, and the fruit is also extensively used for jams, jellies, tarts, and dessert.
Records on this page
Curate's PuddingCurd PuddingCurd CheesecakesCurd FrittersCurd Star