Warm three quarts of new milk, and turn it with a quart of buttermilk: when ready, drain the curd through a sieve: when dry, pound it in a marble mortar, with near half a pound of sugar, a lemon boiled tender, the crumbs of a roll grated, a nutmeg grated, six bitter almonds, four ounces of warm butter, a teacupful of good cream, the yelks of five, and whites of three eggs, a glass of sweet wine, and one of brandy.
When well incorporated, bake in small cups or bowls well buttered. If the bottom be not brown, use a salamander: but serve as quick as possible, and with pudding sauce.
Curd Puddings, or Puffs.
Turn two quarts of milk to curd; press the whey from it; rub it through a sieve, and mix four ounces of butter, the crumbs of a penny loaf, two spoonfuls of cream, half a nutmeg, a small quantity of sugar, and two spoonfuls of white wine. Butter little cups, or small pattypans, and fill them three parts. Orange flower water is an improvement. Bake them with care.
Serve with sweet sauce in a boat.
Boiled Curd Pudding.
Rub the curd of two gallons of milk, when drained, through a sieve. Mix it with six eggs, a little cream, two spoonfuls of orange flower water, half a nutmeg, of flour and crumbs of bread each three spoonfuls, currants and raisins half a pound of each. Boil an hour in a thick well floured cloth.
Small Almond Puddings.
Pound eight ounces of almonds, and a few bitter, with a spoonful of water and mix with four ounces of butter warmed, four yelks and two whites of eggs, sugar to taste, two spoonfuls of cream, and one of brandy; mix well, and bake in little cups buttered. Serve with pudding sauce.