Penny Loaf Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For the pudding base
For the custard
Instructions (9)
  1. Take the inside of a penny loaf and grate it fine.
  2. Add two ounces of butter to the grated bread.
  3. Boil a pint and a half of milk with a stick of cinnamon.
  4. Pour the boiled milk over the bread and butter mixture.
  5. Cover it close until it is cold.
  6. Beat up six eggs very well with rose water.
  7. Mix the beaten eggs with the bread mixture.
  8. Sweeten to your taste.
  9. Boil the mixture for one hour.
Original Text
TAKE the inside of a penny loaf, grate it fine, add to it two ounces of butter, take a pint and a half of milk, with a stick of cinnamon; boil it, and pour it over the bread, and cover it close till it is cold, then take six eggs beat up very well with rose water, mix them all well together, sweeten to your taste, and boil it one hour.
Notes
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