Boiled Loaf

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a penny loaf
half a pint of milk boiling hot ↝ Milk, NFS [Milk, reduced fat]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
a spoonful of wine or rose-water ↝ Wine, rice [Wine]
a spoonful of wine or rose-water ↝ Water, tap [Tap water]
juice of Seville orange ↝ Orange, raw [Citrus fruits]
A French manchet ↝ French toast, frozen [Pancakes, waffles, French toast]
little loaves made on purpose for the use
A French roll ↝ Rolls, french [Baked Products]
oat-cake ↝ Oats, raw [Not included in a food category]

Instructions (5)

Take a penny loaf, pour over it half a pint of milk boiling hot.
Cover it close, let it stand till it has soaked up the milk.
Then tie it up in a cloth, and boil it a quarter of an hour.
When it is done, lay it in a dish, pour melted butter over it, and throw sugar all over.
A spoonful of wine or rose-water, does as well as the butter, as juice of Seville orange.

Original Text

To make a Boiled Loaf.
TAKE a penny loaf, pour over it half a pint of milk boiling
hot, cover it close, let it stand till it has soaked up the milk,
then tie it up in a cloth, and boil it a quarter of an hour. When
it is done, lay it in a dish, pour melted butter over it, and
throw sugar all over; a spoonful of wine or rose-water, does
as well as the butter, as juice of Seville orange. A French
manchet does best; but there are little loaves made on purpose
for the use. A French roll, or oat-cake, does very well boiled
thus.

Notes

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