18^th Century: Curd Fritters

Name: 18 Century: Curd Fritters
Yield: Serves 2 (makes 20–22 fritters)
Cuisine: United Kingdom
Ingredients: 1 tablespoon buttermilk or lemon juice; 1 tablespoon buttermilk or lemon juice; 1 litre (35 fl oz/4 cups) milk, yields about 220–240 g (7¾–8¾ oz) cheese curd; 1 litre (35 fl oz/4 cups) milk, yields about 220–240 g (7¾–8¾ oz) cheese curd; a pinch each of sugar, ground cloves, mace, grated nutmeg and saffron threads; a pinch each of sugar, ground cloves, mace, grated nutmeg and saffron threads; 2 teaspoons vegetable rennet; 5 eggs; a pinch each of sugar, ground cloves, mace, grated nutmeg and saffron threads; 20 g (¾ oz) plain (all-purpose) flour; a pinch each of sugar, ground cloves, mace, grated nutmeg and saffron threads; a pinch each of sugar, ground cloves, mace, grated nutmeg and saffron threads; butter or lard, for frying; butter or lard, for frying

Preparation info

Serves
2
(makes 20–22 fritters)

Difficulty
Easy

Appears in

Pride and Pudding

By Regula Ysewijn

Published 2016

About

As I enjoy making cheese curd and using it in various dishes, curd fritters could not be missing from this book. The recipe below is from Eliza Smith and has been copied by Hannah Glasse in The Art of Cookery in 1747, along with many other of Eliza’s recipes. It must have been good for Glasse to includ

Ingredients

Europe
United Kingdom
Snack
Stew
Vegetarian

Ingredients

Method