Recipes > Desserts > Puddings > To make a Curd Pudding

To make a Curd Pudding


  • 3 quarts of new milk
  • erning
  • 1/2 pound of butter
  • 6 eggs, leaving out three of the whites
  • 1/2 a nutmeg
  • lemon-peel
  • salt


Take the milk, put to it a little erning, as much as will break it when it is scumm'd break it down with your hand, and when it is drained grind it with a mustard ball in a bowl, or beat it in a marble-mortar; then take the butter and eggs, leaving out three of the whites; beat the eggs well, and put them into the curds and butter, grate in the nutmeg, a little lemon-peel shred fine, and salt, sweeten it to your taste, beat them all together, and bake them in little petty-pans with fast bottoms; a quarter of an hour will bake them; you must butter the tins very well before you put them in; when you dish them up you must lay them the wrong side upwards on the dish, and stick them with either blanch'd almonds, candid orange, or citron cut in long bits, and grate a little loaf sugar over them.


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English Housewifry (1764).

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