To Make Curd Puddings
From the treasured pages of Cookbook of 1725
Unknown Author
To Make Curd Puddings
"Take a Bottle of new Milk, sett It like a Cheese, & take away the Whey. Then take the Dry Curd & beat It with a Pestle, & take 12 Eggs, leaving out half the Whites, beat them with a little Rose Water, 1. P. of Cream & a little Salt. Then put in the Curd & Stir them. Then grate in ½ P. of 2 penny Loaves grated, some beaten Cinnamon, & ¼ pd of Beef Seuit cutt small; Mix them all togather. butterr your little Dishes, file them & put them into an Oven, as hot as for Manchets, when they are baked, Serve them up with Butter & Sugar."
Note on the Original Text
The recipe is written in the practical, abbreviated style typical of early 18th-century English manuscripts. Quantities are imprecise—'a Bottle of new Milk' and '12 Eggs'—since experienced household cooks were expected to adjust based on need and experience. Spellings like 'sett', 'beaten', and 'fillem' reflect the orthography and fluid standards of the time. Instructions are strung together in a flow, without the step-by-step breakdown modern cooks expect. Ingredients are folded into the directions, and key technical cues (like oven temperatures) are referenced by comparison: 'as hot as for Manchets,' relying on the cook's pre-existing knowledge.
Title
Cookbook of 1725 (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
Unknown
Background
A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.
Kindly made available by
Folger Shakespeare Library
This recipe appears in an English manuscript cookbook from around 1725, a period when dairy puddings were popular both in grand manor houses and more modest homes. Curds and whey, a byproduct of cheese-making, were commonly used, reflecting the resourceful use of ingredients on hand. Such pudding recipes were both a celebration of the dairy larder and a reflection of the era's growing love affair with rich, custardy desserts—embellished with luxury ingredients like rose water, cinnamon, and suet for depth and indulgence. These Curd Puddings would have likely been served at the end of the meal, a precursor to the modern cheesecake, yet with the rustic, comforting charm only heritage cookery can provide.
Traditionally, cooks would use earthenware cheese molds and muslin cloths for straining curds. The curd was mashed with a large wooden pestle in a mortar. Bread was grated by hand, and eggs beaten with a whisk or fork. The baking would have taken place in a brick oven, heated to the temperature used for Manchets (white bread loaves), and small earthenware or tin pudding dishes were used for individual servings. A hearth fire provided the heat, and puddings were monitored and rotated to ensure even baking—a labor of love in every bite.
Prep Time
30 mins
Cook Time
30 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 quart fresh whole milk
- 2 tsp rennet (or 2 tbsp lemon juice, substitute for curdling)
- 12 large eggs (use only 12 yolks and 6 whites)
- 1 tbsp rose water
- 1 cup heavy cream
- Pinch of salt
- 2 oz fresh white breadcrumbs (from about 2 small rolls)
- 1 tsp ground cinnamon
- 4 oz beef suet (or cold unsalted butter, finely chopped, as substitute)
- Butter, for greasing dishes and serving
- Sugar, for serving
Instructions
- Begin by gently heating 1 quart of fresh whole milk until it is just warm, then add about 2 teaspoons of rennet (or lemon juice as a substitute) to curdle the milk.
- Once set, strain off the whey, leaving a dry curd.
- Crush the curd with a pestle or fork until smooth.
- In a bowl, beat 12 eggs, omitting half the whites (use 12 yolks and 6 whites), with 1 tablespoon of rose water.
- Add in 1 cup heavy cream and a pinch of salt.
- Incorporate the curd, then mix in 2 ounces fresh white breadcrumbs, 1 teaspoon ground cinnamon, and 4 ounces finely chopped beef suet (or substitute with cold unsalted butter for a modern twist).
- Blend everything thoroughly.
- Grease small baking dishes with butter, fill them with the mixture, and bake at 400°F until golden and set, about 25–35 minutes.
- Serve hot, topped with melted butter and a dusting of sugar.
Estimated Calories
370 per serving
Cooking Estimates
Preparing the curd, beating the eggs, and mixing the ingredients takes about 30 minutes. Baking in the oven takes 30 minutes. Each serving contains about 370 calories. This recipe serves 8 people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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