Pour the quart of milk into an earthen bowl, stand in a warm place and allow to thicken. When the milk is quite thick, pour boiling water over it, put into a cheese cloth bag and let drain for 12 hours. Take 1 cup of this curd or cheese, mash through a fine sieve and put into a mixing bowl. Stir in the sweet cream, sugar, beaten egg yolks and melted butter; flavor with the nutmeg. Add the stiffly beaten egg whites. Line an earthen pudding dish with pastry and pour in the cheese custard and bake at 450-F, on the bottom of the oven, for 40 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (539g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1252 (93%)|
|Amt Per Serving||% DV|
|Total Fat 139.1g||185 %|
|Saturated Fat 87.2g||436 %|
|Monounsaturated Fat 38.7g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 467.6mg||144 %|
|Sodium 517.4mg||18 %|
|Potassium 560mg||15 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 18.3g|
|Protein 13.4g||19 %|
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Calories per serving: 1353
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