Bread and Butter Pudding

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 (10)
for serving under
Instructions (10)
  1. Get a penny loaf, and cut it into thin slices of bread and butter, as you do for tea.
  2. Butter your dish as you cut them, lay slices all over the dish.
  3. Strew a few currants clean washed and picked, then a row of bread and butter, then a few currants.
  4. Continue layering until all your bread and butter is in the dish.
  5. Beat a pint of milk.
  6. Beat up your eggs.
  7. Add a little salt and half a nutmeg grated.
  8. Mix all together with sugar to your taste.
  9. Pour this mixture over the bread.
  10. Bake it half an hour.
Original Text
To make Bread and Butter Pudding. Get a penny loaf, and cut it into thin slices of bread and butter, as you do for tea. Butter your dish as you cut them, lay slices all over the dish, then strew a few currants clean washed and picked, then a row of bread and butter, then a few currants; and so on till all your bread and butter is in, then beat a pint of milk, beat up your eggs, a little salt, half a nutmeg grated, mix all together with sugar to your taste; pour this over the bread, and bake it half an hour. A puff-paste under does best. You may put in two spoonfuls of rose-water.
Notes
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