Penny Loaf Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

a penny loaf
a pint of boiling cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
half a pound of currants well washed, and dried before the fire ↝ Currants, european black, raw [Fruits and Fruit Juices]
a spoonful of brandy, or white wine ↝ Brandy [Liquor and cocktails]
a spoonful of brandy, or white wine ↝ Wine, white [Wine]
raised crusts
petty-pans ↝ Pan dulce, NFS [Doughnuts, sweet rolls, pastries]

Instructions (7)

Slice a penny loaf as thin as possible.
Pour on it a pint of boiling cream.
Let it stand two hours.
Beat eight eggs, half a pound of butter, and a grated nutmeg well together.
Put in half a pound of currants, well washed and dried before the fire.
Add a spoonful of brandy or white wine.
Bake them in raised crusts or petty-pans.

Original Text

SLICE a penny loaf as thin as possible, pour on it a pint of boiling cream, let it stand two hours, then take eight eggs, half a pound of butter, and a nutmeg grated, beat them well together, put in half a pound of currants well washed, and dried before the fire, and a spoonful of brandy, or white wine, and bake them in raised crusts, or petty-pans.

Notes

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