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English Curd Pie

A historical recipe from Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846).

A historical recipe

Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846). Project Gutenberg eBook #54965.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy, by Catharine Esther Beecher (1846). Digitised by Project Gutenberg, eBook #54965 (https://www.gutenberg.org/ebooks/54965). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. One quart of milk.
  2. A bit of rennet to curdle it.
  3. Press out the whey, and put into the curds three eggs, a nutmeg, and a tablespoonful of brandy.
  4. Bake it in paste, like custard.