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COLD CUSTARD MADE WITH RENNET MRS IRA UHLER

(Puddings) - (Recipes Tried And True)







Use a piece of rennet about the size of a half dollar. Take two
quarts of good sweet milk, and warm it to the heat of new milk;
sweeten to taste; flavor with nutmeg. Soak the rennet in three or
four tablespoons of warm water a few moments; then place it in the
middle of the pan of milk (with a string attached, and laid out over
the edge of the pan, so that it can be removed without breaking the
custard); set in a cool place until solid. Serve with cream. This is
a very delicate dish for invalids.
POTATO PUDDING. MRS. J. F. McNEAL.
One and one-half pints of mashed potato, one teacup of sugar, one-half
cup of butter, one cup of flour, one quart of milk, four eggs, and
salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.
QUEEN PUDDING. MRS. T. J. McMURRAY.
One pint of bread crumbs, one quart of milk, one cup of sugar, the
yolks of four eggs, the grated rind of one lemon, and a piece of
butter the size of a hen's egg. Bake like a custard. When done,
cover with the whites of the eggs, beaten to a stiff froth with one
cup of sugar and the juice of the lemon. Put back in oven, and brown
lightly.











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