The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...


Search more than 5,000 pages of Foods of England...

Curd Puffs

Puddings
Historic

Curds beaten with butter, breadcrumbs (or ground rice), nutmeg, wine and sugar. Baked in small cups (Walsh 1859)


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Curd Puffs, or Puddings.
956. Turn a quart of new milk to a curd with rennet, drain in a cloth, and then rub through a sieve with a quarter of a pound of butter beaten; add two ounces of ground rice, or a quarter of a pound of bread-crumbs, a little nutmeg, grated lemon-peel, a spoonful of wine and brandy, and sugar to your taste. Bake a little more than half an hour in buttered cups.




Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018


  BUILT WITH WHIMBERRY  

matrixstats