Category:Bonnyclabber

Bon"ny*clab`ber, n. Etym: [Ir. bainne, baine, milk + clabar mud, mire.]

Defn: Coagulated sour milk; loppered milk; curdled milk; -- sometimes called simply clabber. B. Jonson.

Recipe: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 tough cake, like blanc-mange--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.

Source: COMMON SENSE IN THE HOUSEHOLD: A MANUAL OF PRACTICAL HOUSEWIFERY Author: BY MARION HARLAND. Publisher: NEW YORK: SCRIBNER, ARMSTRONG & CO., 654 BROADWAY. Date: 1873.