Bread Pudding

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Take the crumb of a penny loaf, cut it into very thin slices.
  2. Put it into a quart of milk and let it over a chaffing dish of coals 'till the bread has soaked up all the milk.
  3. Then put in a piece of butter, stir it round, and let it stand 'till it is cold.
  4. Or you may boil your milk, and pour it over the bread, and cover it up close, which will equally answer the same purpose.
  5. Then take the yolks of six eggs, the whites of three, and beat them up with a little rose-water and nutmeg, and a little salt and sugar.
  6. Mix all well together, and put it into your cloth, tie it loose to give it room to swell, and boil it an hour.
  7. When done, put it into your dish, pour melted butter over it, and serve it to table.
Original Text
Bread Pudding. TAKE the crumb of a penny loaf, cut it into very thin slices, put it into a quart of milk, and let it over a chaffing dish of coals 'till the bread has soaked up all the milk. Then put in a piece of butter, stir it round, and let it stand 'till it is cold; or you may boil your milk, and pour it over the bread, and cover it up close, which will equally answer the same purpose. Then take the yolks of six eggs, the whites of three, and beat them up with a little rose-water and nutmeg, and a little salt and sugar. Mix all well together, and put it into your cloth, tie it loose to give it room to swell, and boil it an hour. When done, put it into your dish, pour melted butter over it, and serve it to table.
Notes
—