Buttered Loaves

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

For the loaves

three quarts of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
as much runnet as will turn it
nine yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
one white ↝ Egg, white only, raw [Eggs and omelets]
a handful of grated bread ↝ Bread, vegetable [Yeast breads]
half a handful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

For the butter sauce

half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four spoonfuls of clear water ↝ Water, tap [Tap water]
half a nutmeg sliced very thin ↝ Oil, nutmeg butter [Fats and Oils]
a little sugar ↝ Sugar, NFS [Sugars and honey]

For glazing

the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little beer ↝ Beer [Beer]

Instructions (6)

Take three quarts of new milk; put in as much runnet as will turn it; whey the curds very clean; break them small with your hands; put in nine yolks of eggs and one white, a handful of grated bread, half a handful of flour, and a little salt.
Mix these well together, working it well with your hands; roll it into small loaves, and bake them in a quick oven three quarters of an hour.
When the loaves are baked, cut out the top and stir up the crumb with a knife; then pour some of the butter into each of them, and cover them up again.
Strew a little sugar on them: before you set them in the oven, beat the yolk of an egg and a little beer together, and with a feather smear them over with it.

For the butter sauce

Take half a pound of butter, four spoonfuls of clear water, half a nutmeg sliced very thin, and a little sugar.
Set it on a quick fire, stirring it quickly, and let it boil till thick.

Original Text

Buttered Loaves.

Take three quarts of new milk; put in as much runnet as will turn it; whey the curds very clean; break them small with your hands; put in nine yolks of eggs and one white, a hand[229]ful of grated bread, half a handful of flour, and a little salt. Mix these well together, working it well with your hands; roll it into small loaves, and bake them in a quick oven three quarters of an hour. Then take half a pound of butter, four spoonfuls of clear water, half a nutmeg sliced very thin, and a little sugar. Set it on a quick fire, stirring it quickly, and let it boil till thick. When the loaves are baked, cut out the top and stir up the crumb with a knife; then pour some of the butter into each of them, and cover them up again. Strew a little sugar on them: before you set them in the oven, beat the yolk of an egg and a little beer together, and with a feather smear them over with it.

Notes

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