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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.




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