Recipe - Cheese Curd Pudding

2 qt Milk
2 cup White wine
One half cup Unsalted butter; melted &
cooled
2 Eggs
1 Additional egg yolk
One half cup Fine cake or cookie crumbs
Sugar to taste
1 pn Salt
2 tablespoon Butter; melted (for topping)
One fourth cup White wine (for topping)
3 tablespoon 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 stainlesssteel 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 onequart
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
Archive, http://www.erols.com/hosey.