To dry Eggs with Bread

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (11)
  1. Soak a penny-loaf in a quart of hot milk for two hours, or till the bread is soft.
  2. Strain the bread and milk through a coarse sieve.
  3. Add two spoonfuls of orange-flower water, or rose-water.
  4. Sweeten the mixture.
  5. Grate in a little nutmeg.
  6. Butter the bottom of a little dish.
  7. Break in as many eggs as will cover the bottom of the dish.
  8. Pour in the bread and milk mixture.
  9. Set it in a tin oven before the fire, and half an hour will bake it.
  10. Alternatively, bake it on a chafing-dish of coals.
  11. Cover it close before the fire, or bake it in a slow oven.
Original Text
To dry Eggs with Bread. TAKE a penny-loaf, soak it in a quart of hot milk for two hours, or till the bread is soft, then strain it through a coarse sieve, put to it two spoonfuls of orange-flower water, or rose-water; sweeten it, grate in a little nutmeg, take a little dish, butter the bottom of it, break in as many eggs as will cover the bottom of the dish, pour in the bread and milk, set it in a tin oven before the fire, and half an hour will bake it; or it will do on a chafing-dish of coals. Cover it close before the fire, or bake it in a slow oven.
Notes
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