CURD CAKES.
Line patty pans with short pastry, fill with the curd and bake in a moderate oven. To make the curd: melt 2oz. butter, put in 4oz. of loaf sugar and leave over very gentle heat until it has dissolved; add the strained juice of a Seville orange and two well-beaten eggs. Stir over very slow heat until thick. It must not boil. Cool and then use.
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Bibliographic details
New Zealand Herald, Volume LXV, Issue 19838, 7 January 1928, Page 6 (Supplement)
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68CURD CAKES. New Zealand Herald, Volume LXV, Issue 19838, 7 January 1928, Page 6 (Supplement)
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