COMMON BREAD AND BUTTER PUDDING

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Yield
3.0 pints
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Sweeten a pint and a half of milk with four ounces of Lisbon sugar.
  2. Stir the sweetened milk to four large well-beaten eggs, or to five small ones.
  3. Grate half a nutmeg to the egg mixture.
  4. Pour the mixture into a dish which holds nearly three pints.
  5. Fill the dish almost to the brim with layers of bread and butter, between which three ounces of currants have been strewed.
  6. Lemon-grate, or orange-flower water can be added to this pudding instead of nutmeg, when preferred.
Original Text
COMMON BREAD AND BUTTER PUDDING. Sweeten a pint and a half of milk with four ounces of Lisbon sugar; stir it to four large well-beaten eggs, or to five small ones, grate half a nutmeg to them, and pour the mixture into a dish which holds nearly three pints, and which is filled almost to the brim with layers of bread and butter, between which three ounces of currants have been strewed. Lemon-grate, or orange-flower water can be added to this pudding instead of nutmeg, when preferred. From three quarters of an hour to an hour will bake it. Milk, 1-1/2 pint; Lisbon sugar, 4 oz.; eggs, 4 large, or 5 small; 1/2 small nutmeg; currants, 3 oz.: baked 3/4 to 1 hour.
Notes
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