Cold Custard Made With Rennet. Mrs. Ira Uhler. Recipe

Recipe: Cold Custard Made With Rennet

History:
Custard has been enjoyed by many cultures throughout history. It is believed to have originated in ancient Rome, where it was made with eggs, milk, and honey. Over the centuries, different variations of custard have been developed, each with its own unique flavor and texture. One such variation is the cold custard made with rennet, which is a popular dish for invalids due to its delicate nature and easily digestible ingredients.

Fun Facts:
1. Rennet is a natural enzyme that is derived from the stomach lining of young cows, sheep, or goats. It is commonly used in the production of cheese and yogurt, as it helps to coagulate the milk and create a solid texture.
2. Cold custard made with rennet is often served chilled, giving it a refreshing and creamy texture that is perfect for hot summer days.
3. This recipe calls for nutmeg as a flavoring, but you can experiment with other spices such as cinnamon or vanilla to add your own personal touch to the custard.

Ingredients:
- 1 piece of rennet, approximately the size of a half dollar
- 2 quarts of good sweet milk
- Sugar, to taste
- Nutmeg, to flavor
- 3-4 tablespoons of warm water
- Cream, for serving

Instructions:
1. Begin by warming the sweet milk in a saucepan over low heat. Heat it to the temperature of new milk, ensuring that it is not too hot.
2. Sweeten the milk to taste with sugar and add the desired amount of nutmeg for flavor.
3. In a separate bowl, soak the rennet in the warm water for a few moments, allowing it to dissolve.
4. Once the rennet is dissolved, place it in the middle of the saucepan with the milk. Ensure that you attach a string to the rennet and lay it out over the edge of the pan so that it can be easily removed later without breaking the custard.
5. Set the pan in a cool place and allow the custard to solidify. This process may take a few hours, so be patient and resist the temptation to check on it too often.
6. Once the custard has solidified, carefully remove it from the pan using the attached string. Transfer it to a serving dish or individual bowls.
7. Serve the cold custard with a generous dollop of cream on top for added richness and flavor. Enjoy!

Similar Recipe Dishes:

1. Potato Pudding:
Mrs. J. F. McNeal's potato pudding is a hearty and satisfying dessert. Made with mashed potatoes, sugar, butter, flour, milk, eggs, and a touch of salt, this pudding has a dense and moist texture. It can be flavored with lemon, nutmeg, or vanilla, adding a delightful aroma. Baked for an hour, this pudding is a comforting treat that can be enjoyed on its own or served with a dollop of whipped cream.

2. Queen Pudding:
Mrs. T. J. McMurray's Queen Pudding is a delightful twist on the classic custard. Made with bread crumbs, milk, sugar, eggs, lemon zest, and butter, this pudding is baked until it becomes a luscious and creamy custard. Once done, it is topped with a fluffy meringue made from egg whites, sugar, and lemon juice, which is then lightly browned in the oven. The result is a regal and elegant dessert that is sure to impress any guest.

Both of these recipes, along with the cold custard made with rennet, showcase the versatility and deliciousness of custard-based dishes. Whether you prefer a chilled and delicate custard or a warm and comforting pudding, these recipes offer a delightful treat for any occasion.