YORKSHIRE CURD
RELIABLE RECIPE. Take a pint of new milk and curdle it with the addition of a gill of sweet wine, vinegar or lemon juice, warming gently if necessary. When curd forms, strain it off and put in a saucepan with two blades of mace, three slices of white bread crumbled and a grating of nutmeg. Boil over a slow tire till well mixed and thickened. Then stir in gradually the beaten yolks of four eggs and beaten whites of two, stirring only in one direction to avoid curdling. Sweeten to taste. Cook stirring till thick and serve like boiled custard.
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Wairarapa Times-Age, 15 December 1939, Page 10
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102YORKSHIRE CURD Wairarapa Times-Age, 15 December 1939, Page 10
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