bread and butter pudding. - no. 557.
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822)
Ingredients:
Instructions:
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822)
Ingredients:
1 oz. currants
very thin bread
butter
4 eggs
4 oz. sugar
1 drachm nutmeg
1 pint new milk
Instructions:
You must have a dish that will hold a quart, wash and pack two ounces of currants; strew a few at the bottom of the dish; cut about four layers of very thin bread and butter, and between each layer of bread and butter strew some currants; then break four eggs in a basin, leaving out one white; beat them well, and add four ounces of sugar and a drachm of nutmeg; stir it well together with a pint of new milk; pour it over about ten minutes before you put it in the oven, it will take three quarters of an hour to bake.
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