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The Chatelaine B&B
Pine Grove Mills, Pennsylvania
A Swedish pudding from Lindsborg, Kansas Swedish Festival
Heat milk to barely lukewarm. Mix flour into the 1/2 cup milk and mix until smooth; add to the lukewarm milk and mix well. Dissolve the rennet in 1 Tablespoon lukewarm water. Mix this into the milk and let set for about 10 minutes or until set. Do not stir. When set, cut the curd and let set for a few minutes until it separates. Drain off all the whey from time to time. Beat eggs and mix sugar, salt, vanilla, and 1 cup of light cream and mix into the curd. Bake slowly in a well-greased baking dish for about 1-1/2 hours at 300 degrees. Turn up the heat at last to give a nice brown. It is done when it is done. Serve hot or cold with Lingonberries and whipped cream.
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