Rennet Pudding Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Milk,
2 tsp: Brandy,
2 tsp: Sugar,
Cinnamon,
1 tsp: Rennet,
Nutmeg,
Directions:
From the Joy of Cooking: "This favorite English dish is made of milk,
coagulated with extract from the lining of unweaned calves
stomachs.It has a consistency much like that of a tender blanc-mange"
[cornstarch or almond milk with gelatin pudding].
Put into a bowl in which it will be served, the milk warmed to
exactly 98 deg F, add the sugar, rennet and brandy. Let stand 1 1/2
hrs to coagulate and sprinkle with the spices.
Submitted By JIM WELLER On 03-19-95
Source from luhu.jp
coagulated with extract from the lining of unweaned calves
stomachs.It has a consistency much like that of a tender blanc-mange"
[cornstarch or almond milk with gelatin pudding].
Put into a bowl in which it will be served, the milk warmed to
exactly 98 deg F, add the sugar, rennet and brandy. Let stand 1 1/2
hrs to coagulate and sprinkle with the spices.
Submitted By JIM WELLER On 03-19-95
Source from luhu.jp