CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
Dutch |
Penndutch, Desserts |
1 |
Servings |
INGREDIENTS
1 |
qt |
Milk |
1/2 |
c |
Sugar, pulverized |
5 |
|
Egg, separated |
1 |
c |
Cream |
1/4 |
c |
Butter, melted |
1/4 |
ts |
Nutmeg, grated |
|
|
*pastry |
INSTRUCTIONS
Pour the quart of milk into an earthen bowl, stand in a warm place and
allow to thicken. When the milk is quite thick, pour boiling water over it,
put into a cheese cloth bag and let drain for 12 hours. Take 1 cup of this
curd or cheese, mash through a fine sieve and put into a mixing bowl. Stir
in the sweet cream, sugar, beaten egg yolks and melted butter; flavor with
the nutmeg. Add the stiffly beaten egg whites. Line an earthen pudding dish
with pastry and pour in the cheese custard and bake at 450-F, on the bottom
of the oven, for 40 minutes. Serve at once. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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