Curd Puffs

Curds beaten with butter, breadcrumbs (or ground rice), nutmeg, wine and sugar. Baked in small cups (Walsh 1859)

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Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Curd Puffs, or Puddings.
956. Turn a quart of new milk to a curd with rennet, drain in a cloth, and then rub through a sieve with a quarter of a pound of butter beaten; add two ounces of ground rice, or a quarter of a pound of bread-crumbs, a little nutmeg, grated lemon-peel, a spoonful of wine and brandy, and sugar to your taste. Bake a little more than half an hour in buttered cups.

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