White Pot

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 (7)

two quarts of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half the whites beat up with a little rose water ↝ Egg, white only, raw [Eggs and omelets]
a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]
a penny-loaf cut in very thin slices
a little bit of sweet butter

Instructions (4)

Cut a penny-loaf in very thin slices.
Pour your milk and eggs over the sliced loaf.
Put a little bit of sweet butter on the top.
Bake it in a slow oven half an hour.

Original Text

To make White Pot.
TAKE two quarts of new milk, eight eggs, and half the whites beat up with a little rose water, a nutmeg, a quarter of a pound of sugar; cut a penny-loaf in very thin slices, and pour your milk and eggs over. Put a little bit of sweet butter on the top. Bake it in a slow oven half an hour.

Notes

—