Australian Sweet
From Wholesome cookery, 1887
Good served cold.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 80. The excerpt below is the record exactly as published.
Australian Sweet. Have a stale tin-loaf ; cut the crust off ; cut the bread into slices about 1 inch thick; spread with butter, and cover thickly with preserves of different sorts. Take a quart mould, butter it thoroughly ; cut the pieces of bread in squares, and pile them lightly in the mould ; beat 4 eggs with 1 pint of milk, sweeten slightly, and pour over the bread ; lay a buttered paper ; then fix the lid firmly on, or, if there is no lid, tie a cloth tightly ; let it stand for 1 hour ; then place it in a saucepan half full of boiling water, and steam it for three-quarters of an hour. Turn out, and serve it with a large spoonful of melted jam
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.