Bread and butter Pudding (No. 557)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

two ounces of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
four layers of very thin bread and butter ↝ Bread, vegetable [Yeast breads]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four ounces of sugar ↝ Sugar, NFS [Sugars and honey]
a drachm of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Instructions (1)

You must have a dish that will hold a quart: wash and pick two ounces of currants; strew a few at the bottom of the dish; cut about four layers of very thin bread and butter, and between each layer of bread and butter strew some currants; then break four eggs in a basin, leaving out one white; beat them well, and add four ounces of sugar and a drachm of nutmeg; stir it well together with a pint of new milk; pour it over about ten minutes before you put it in the oven; it will take three quarters of an hour to bake.

Original Text

Bread and butter Pudding.—(No. 557.)

You must have a dish that will hold a quart: wash and pick two ounces of currants; strew a few at the bottom of the dish; cut about four layers of very thin bread and butter, and between each layer of bread and butter strew some currants; then break four eggs in a basin, leaving out one white; beat them well, and add four ounces of sugar and a drachm of nutmeg; stir it well together with a pint of new milk; pour it over about ten minutes before you put it in the oven; it will take three quarters of an hour to bake.

Notes

—