A Plain Cabinet or Boiled Bread-and-Butter Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Butter a pudding-basin, and line the inside with a layer of raisins that have been previously stoned.
  2. Nearly fill the basin with slices of bread and butter with the crust cut off.
  3. In another basin, beat the eggs; add to them the milk, sugar, and grated nutmeg; mix all well together, and pour the whole on to the bread and butter.
  4. Let it stand 1/2 hour.
  5. Tie a floured cloth over it.
  6. Boil for 1 hour.
  7. Serve with sweet sauce.
  8. Care must be taken that the basin is quite full before the cloth is tied over.
Original Text
A PLAIN CABINET or BOILED BREAD-AND-BUTTER PUDDING. 1257. INGREDIENTS.—2 oz. of raisins, a few thin slices of bread and butter, 3 eggs, 1 pint of milk, sugar to taste, 1/4 nutmeg. Mode.—Butter a pudding-basin, and line the inside with a layer of raisins that have been previously stoned; then nearly fill the basin with slices of bread and butter with the crust cut off, and, in another basin, beat the eggs; add to them the milk, sugar, and grated nutmeg; mix all well together, and pour the whole on to the bread and butter; let it stand 1/2 hour, then tie a floured cloth over it; boil for 1 hour, and serve with sweet sauce. Care must be taken that the basin is quite full before the cloth is tied over. Time.—1 hour. Average cost, 9d. Sufficient for 5 or 6 persons. Seasonable at any time.
Notes
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