Diplomate

Ingredients

• some thin slices of stale white bread
• a pint of milk
• two beaten eggs
• spice
• salt
• stoned raisins
• currants
• strips of candied peel

Method

1. 1

   Remove crusts from bread, stamp into rounds, and dip in sweet wine.

2. 2

   Butter a mould, arrange bread rounds with fruit layers until three-quarters full.

3. 3

   Boil milk, sweeten, pour over beaten eggs, add spice and salt, then pour custard into mould.

4. 4

   Let stand for 2-3 hours, then bake or steam for 45-60 minutes.

5. 5

   Turn out and serve with wine or custard sauce.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 33. The excerpt below is the record exactly as published.

Diplomate. Remove the crust from some thin slices of stale white bread, and stamp them into small rounds; dip each one in sweet wine. (If pre- ferred, sponge biscuits or stale sponge cakes may be used instead.) Butter a plain round mould. Arrange the rounds evenly at the bottom and sides, sprinkle the bottom with stoned raisins, a few currants and strips of candied peel. Put another layer of bread or biscuits next, and alternate thus with the fruit until the mould is three-quarters filled. Boil a pint of milk, pour it after sweetening upon two beaten eggs, add spice and salt

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