Excellent Baked Pudding

Ingredients

• Slice thin two peny-roles, or one, of French-bread
• Pour upon it a quart of Cream
• add to this two spoonfuls of fine Wheat-flower
• the yolks of four Eggs
• the whites of two
• a Nutmeg-grated small
• Sugar to your tast
• a little Salt
• the Marrow of two bones
• put in a quarter of a pound and a half of Raisins of the Sun
• as much of Currants

Method

1. 1

   Slice the French bread and lay it in a dish.

2. 2

   Pour boiled Cream over it and let it stand until cool.

3. 3

   Stir the bread and Cream together.

4. 4

   Add flour, egg yolks, egg whites, nutmeg, sugar, salt, and marrow.

5. 5

   Pour into a greased dish and bake uncovered for about half an hour until the top is crispy.

Nutrition per serving

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 98. The excerpt below is the record exactly as published.

excellent baked PUDDING Slice thin two peny-roles, or one, of French-bread, the tender part. Lay it in a dish or pan. Pour upon it a quart of Cream, that hath been well boiled. Let it stand almost half an hour, till it be almost cold. Then stir the bread and Cream very well together, till the bread be well broken and Incorporated. (If you have no French bread, take stale Kingston bread, grated) add to this two spoonfuls of fine Wheat-flower, the yolks of four Eggs, and the whites of two ; a Nutmeg-grated small ; Sugar to your tast ; a little Salt, and the Marrow of two bones a little shreded. Stir all these together ; then pour it into a dish greased over with Butter, and set it uncovered in the Oven to bake. About half an hour will serve, and give the top a yellow crispiness. Before you put in the Marrow, put in a quarter of a pound and a half of Raisins of the Sun, and as much of Currants

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