Curds and Cream
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 quart milk
- cream
- sugar
- nutmeg
Instructions
- Turn one quart of milk as for slip and let it stand until just before serving. Take it up with a skimming dish and lay it on a sieve. When the whey has drained off, put the curds in a dish and surround them with cream. Season with sugar and nutmeg.