Egg Loaf

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 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (11)
  1. Soak crumb of bread in milk for three hours.
  2. Strain the soaked bread through a sieve.
  3. Add a little salt, some candied citron and lemon-peel cut small, and sugar to your taste to the strained bread mixture.
  4. Add the yolks only of six or eight new-laid eggs to the paste and beat it until the eggs are mixed.
  5. Whip the whites of the eggs until they are frothed.
  6. Add the frothed egg whites to the other ingredients and mix them well.
  7. Butter the pan or dish in which you bake your loaf.
  8. Bake the loaf.
  9. When baked, turn it out into your dish.
  10. Scrape some fine sugar upon it.
  11. Glaze with a hot shovel.
Original Text
Egg Loaf. Soak crumb of bread in milk for three hours; strain it through a sieve; then put in a little salt, some candied citron and lemon-peel cut small, and sugar to your taste. Put to your paste the yolks only of six or eight new-laid eggs, and beat it till the eggs are mixed. Whip the whites of the eggs till they are frothed; add to the other ingredients, and mix them well. Butter the pan or dish in which you bake your loaf. When baked, turn it out into your dish, scrape some fine sugar upon it, and glaze with a hot shovel.
Notes
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