Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
292
Calories
15g
Protein
14g
Fat
29g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon currants mode
- 2 quarts of milk
- 1/2 pint of vinegar
- 1 teacup curds 1 oz
- 1 egg 1 tablespoon currants mode
Directions
1
1 teacup curds 1 oz. butter 1 oz. sugar 1 egg 1 tablespoon currants
2
MODE.—Cream butter and sugar, mix with the curds, mix all ingredients together. Fill patty-pans, lined with pastry.
3
To prepare the curd, boil 2 quarts of milk, and as it rises pour in either ½ pint of vinegar or buttermilk to turn it to curds. Draw the pan to side of the fire, let it stand 5 minutes, then strain through a sieve.
4
Pastry requires a hot oven; if it contains baking powder—must be baked at once.
By T. J. Edmonds Ltd. ·
Recipe sourced from
gutenberg