Bread and Butter Pudding. No. 3. Styrian (or Swiss)

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

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a piece of lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a small piece of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a very little loaf sugar ↝ Sugar, NFS [Sugars and honey]
some slices of bread ↝ Bread, vegetable [Yeast breads]

Instructions (4)

Boil milk, lemon peel, and cinnamon together.
Add eggs and loaf sugar.
Stir well.
Cut some slices of bread.

Original Text

Bread and Butter Pudding. No. 3. Styrian (or Swiss).
Take a pint of milk, a piece of lemon peel and a small piece
of cinnamon. Boil all together—then add 4 eggs and a very
little loaf sugar. Stir it well. Cut some slices of bread and

Notes

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