To make Cream Curds.
Take a gallon of water, put to it a quart of new milk, a little salt, a pint of sweet cream and eight eggs, leaving out half the whites and strains, beat them very well, put to them a pint of sour cream, mix them very well together, and when your pan is just at boiling (but it must not boil) put in the sour cream and your eggs, stir it about and keep it from settling to the bottom; let it stand whilst it begins to rise up, then have a little fair water, and as they rise keep putting it in whilst they be well risen, then take them off the fire, and let them stand a little to sadden; have ready a sieve with a clean cloth over it, and take up the curds with a laddle or eggslicer, whether you have; you must always make them the night before you use them; this quantity will make a large dish if your cream be good; if you think your curds be too thick, mix to them two or three spoonfuls of good cream, lie them upon a china dish in lumps; so serve them up.
---English housewifry. E. Moxon, 1764.
SADDEN. ... 4. To make heavy, to make cohesive.
---A Dictionary Of The English Language. Samuel Johnson, 1756.
Chart showing the number of references in each month of the diary’s entries.