Posted by: hearttohearthcookery | April 23, 2025

Gallon of Milk-A Taste of Hearth Cooking

The next receipt (recipe), To make Pretty Little Cheescurd Pudding, could only be prepared during the milk season in the 18th century which started in the spring with the birth of calves.  The first step is to take a Gallon of Milk and heat it until it is blood warm.  I am making half the receipt so pictured is a half gallon of milk being heated to just blood warm.

The next receipt (recipe), To make Pretty Little Cheescurd Pudding, could only be prepared during the milk season in the 18th century which started in the spring with the birth of calves.  The first step is to take a Gallon of Milk and heat it until it is blood warm.  I am making half the receipt so pictured is a half gallon of milk being heated to just blood warm.

Visit my website at:   hearttohearthcookery.com

Posted in cheesemaking, culinary history, food, food history, Puddings, receipts, recipes | Tags: , , , , ,

«
»

Leave a comment

Categories