Bread 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 (9)
Pudding base
Flavoring and binding
Instructions (10)
  1. Cut all the crust off a penny white loaf and slice it thin.
  2. Add the sliced bread to a quart of new milk.
  3. Set it over a chafing-dish of coals until the bread has soaked up all the milk.
  4. Alternatively, boil the milk and pour it over the bread, then cover it up close.
  5. Put in a piece of sweet butter and stir it around.
  6. Let it stand until cold.
  7. Take the yolks of six eggs and the whites of three.
  8. Beat the eggs with a little rose water, nutmeg, a little salt, and sugar (if desired).
  9. Mix all ingredients well together.
  10. Boil for half an hour.
Original Text
To make a Bread Pudding. CUT all the crust of a penny white loaf, and slice it thin into a quart of new milk, set it over a chafing-dish of coals till the bread has soaked up all the milk, then put in a piece of sweet butter, stir it round, let it stand till cold; or you may boil your milk, and pour over your bread and cover it up close, does full as well; then take the yolks of six eggs, the whites of three, and beat them up with a little rose water and nutmeg, a little salt and sugar, if you chuse it. Mix all well together, and boil it half an hour.
Notes
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