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Recipe Name: Cheese Curd Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

2 Quart(s) Milk
2 Cup(s) White wine
1/2 Cup(s) Unsalted butter, melted &
2 Eggs
1 Additional egg yolk
1/2 Cup(s) Fine cake or cookie crumbs
Sugar to taste
1 Pinch(s) Salt
2 Tablespoon(s) Butter, melted for topping
1/4 Cup(s) White wine, for topping
3 Tablespoon(s) Sugar, for topping
This is an interesting and a rather fun dish to make. The kids should
get a kick out of this as it is a very old dish and something they
have certainly never seen. It comes from the hand ofJefferson's
daughter, Martha, and we assume it was in the original Monticello
cookbook. Pour the milk and wine into a stainless-steel pan and heat
gently. Do not stir. After a few minutes a curd will form. Put a
double piece of cheesecloth in a colander and drain the whey from the
curd. Discard the whey. Mix the curd with the butter. Beat the eggs
and add to the curd. Stir in the crumbs and sweeten to taste, adding a
pinch of salt. Butter a one-quart baking dish and turn the mixture
into it. Bake in a 325ø oven until set, about 30 minutes. Serve with
melted butter, wine, and sugar sprinkled over the top. From <The
Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 620
Calories From Fat: 327
Total Fat: 37.2g
Cholesterol: 238.1mg
Sodium: 361.1mg
Potassium: 824.8mg
Carbohydrates: 31.3g
Fiber: <1g
Sugar: 29g
Protein: 20.5g

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