A Good Quaking Bag-Pudding

Ingredients

• a quart of good morning Milk
• seasoned with Salt
• sliced or grated Nutmeg
• four peny Manchets
• a lump of Sweet-butter
• enough Sugar to season it
• ten yolks of New-laid-eggs
• one White
• about three spoonfuls of fine flower
• a spoonful of Sack or Muscadine
• some lumps of Marrow or Suet

Method

1. 1

   Boil Milk seasoned with Salt and Nutmeg.

2. 2

   Add sliced bread and Sweet-butter, cover to soak.

3. 3

   Beat yolks and white of eggs with Milk, then mix with soaked bread.

4. 4

   Add fine flower and optional ingredients.

5. 5

   Put in a greased dish, cover, and boil for an hour.

6. 6

   Serve with melted Butter sweetened with Sugar.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 109. The excerpt below is the record exactly as published.

A GOOD QUAKING BAG-PUDDING SsTa quart of good morning Milk upon the fire,hav- ing seasoned it with Salt, and sliced or grated Nut- meg. When it beginneth to boil, take it from the fire, and put into it four peny Manchets of light French-bread sliced very thin (If it were Kingstone- bread, which is firmer, it must be grated) and a lump of Sweet-butter as big as a Wall-nut, and enough Sugar to season it ; and cover the possnet with a plate to keep the heat in, that the bread may soak perfectly. Whiles this standeth thus, take ten yolks of New-laid-eggs, with one White, and beat them very well with a spoonful or two of Milk ; and when the Milk is cooled enough, pour it (with the bread in it,) into the bason, where the beaten Eggs are, (which likewise should first be sweetned with Sugar to their proportion,) and put about three spoonfuls of fine flower into the composition, and knead them well together. If you will, you may put in a spoon- ful of Sack or Muscadine, and Ambared Sugar, working all well together ; as also, some lumps of Marrow or Suet

Cook this with the app: pantry check, scaling, and the assistant.