Bath Puddings. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 20 min Total: 20 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

very thin slices of bread ↝ Bread, vegetable [Yeast breads]
a piece of butter about the size of a walnut for each pudding you intend to make ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sugar ↝ Sugar, NFS [Sugars and honey]
boiling milk ↝ Milk, NFS [Milk, reduced fat]
an egg well beaten up for each pudding ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

Cut very thin slices of bread into a basin.
Allow a piece of butter about the size of a walnut for each pudding you intend to make, a little grated lemon peel, a little nutmeg and sugar.
Pour boiling milk over all and cover it up.
Let it stand till cold.
Then add an egg well beaten up for each pudding.
Put the mixture in buttered teacups and bake them 20 minutes.

Original Text

Bath Puddings. No. 1.
Cut very thin slices of bread into a basin. Allow a piece of
butter about the size of a walnut for each pudding you intend
to make, a little grated lemon peel, a little nutmeg and sugar;
pour boiling milk over all and cover it up; let it stand till cold,
then add an egg well beaten up for each pudding.
Put the mixture in buttered teacups and bake them 20
minutes.

Notes

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