To make Pretty Little Cheesecurd Pudding

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Gallon of Milk, and turn it with Runet, then drain all the Curd from the Whey, put the Curd into a Mortar, and beat it with half a Pound of fresh Butter, till the Butter and Curd are well mixed; then beat Six Eggs, half the Whites, and strain them to the Curd, two Naples Biskets, or half a Penny Role grated; mix all these together, and sweeten to your Palate. Butter your Patty-pans, and fill them with the Ingredients. Bake them; but don’t let your Oven be too hot; when they are done, turn them out into a Dish, cut Citron and Candied Orange-peel into little narrow Bits, about an Inch long, and blanch Almonds cut in long Slips, stick them here and there on the tops of the Puddings, just as you fancy; pour melted Butter with a little Sack in it into the Dish, and throw fine Sugar all over the Puddings and Dish. They make a pretty Side-dish.