Maids of Honour
archive.org
4 of 11 items checked · 4 aisles
Produce
- Checked by You
- Checked by You
Dairy & Eggs
- Checked by You
Pantry / Durable
- Checked by You
Archive recipe
A historic Australian dish of the curd of a quart of milk, butter, ground white sugar, eggs and mealy potato of medium size. Adapted from Maids of Honour, from The English and Australian Cookery Book (1864).
Adapted from Maids of Honour, in The English and Australian Cookery Book (1864), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/maids-of-honour.md.
The dish
4 of 11 items checked
archive.org
4 of 11 items checked · 4 aisles
Take the curd of a quart of milk, and drain dry
rub it through a sieve into a pan
mix with it four ounces of butter, eight ounces of ground white sugar, the yolks of four eggs, and one mealy potato of medium size
when well mixed, add one ounce each of sweet and bitter almonds (using the strained juice of a lemon to prevent their oiling while being pounded), the rind of one lemon grated, some nutmeg, and a wine-glass of brandy, and stir in with the rest
Line the pans with puff paste
fill them with the mixture, and bake
Adapted from Open Recipe Archive · The English and Australian Cookery Book (1864; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)