Rennet Pudding Recipe

Put cleaned calf's rennet into white wine, in the proportion of a piece

three inches square to a pint of wine. It will be fit for use in the

course of seven or eight hours. Whenever you wish to make a pudding, put

three table-spoonsful of the wine to a quart of sweet milk, and four

table-spoonsful of powdered white sugar--flavor it with rosewater or

essence of lemon. Stir it twenty minutes, then dish it out, and grate

nutmeg over it. It should be eaten in the course of an hour after it is

made, as it soon curdles.

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