Bonny-Clabber, or Loppered Milk
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Bonny-Clabber, or Loppered Milk.
Set a china or glass dish of skimmed milk away in a warm place, covered. When it turns, i.e., becomes a smooth, firm, but not touch cake, like blanc-manges, serve in the same dish. Cut out carefully with a large spoon, and put in saucers, with cream, powdered sugar, and nutmeg to taste. It is better, if set on the ice for an hour before it is brought to table. Do not let it stand until the whey separates from the curd.
Few people know how delicious this healthful and cheap dessert can be made, if eaten before it becomes tart and tough, with a liberal allowance of cream and sugar. There are not many jellies and creams superior to it.
-----------
Bonny-Clabber, or Loppered Milk.
Set a china or glass dish of skimmed milk away in a warm place, covered. When it turns, i.e., becomes a smooth, firm, but not touch cake, like blanc-manges, serve in the same dish. Cut out carefully with a large spoon, and put in saucers, with cream, powdered sugar, and nutmeg to taste. It is better, if set on the ice for an hour before it is brought to table. Do not let it stand until the whey separates from the curd.
Few people know how delicious this healthful and cheap dessert can be made, if eaten before it becomes tart and tough, with a liberal allowance of cream and sugar. There are not many jellies and creams superior to it.
