Curd Puddings, or Puffs
Turn two quarts of milk to curd; press the whey from it; rub it through a sieve, and mix four ounces of butter, the crumbs of a penny loaf, two spoonfuls of cream, half a nutmeg, a small quantity of sugar, and two spoonfuls of white wine. Butter little cups, or small pattypans, and fill them three parts. Orange flower water is an improvement. Bake them with care.
Serve with sweet sauce in a boat.