Preserve Pudding

Ingredients

• Cut off the outside crust of a quart loaf
• make a batter of six eggs
• and a pint of milk
• some slices of good butter, four ounces in all

Method

1. 1

   Soak the bread in it so as to soak up all the batter, lay in the dish layers of bread and preserves (cherries are the best) alternately with some slices of good butter.

2. 2

   Bake until the bread is a light brown on top.

3. 3

   Serve up warm with cream sauce.

4. 4

   Bake in a deep dish.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 30. The excerpt below is the record exactly as published.

eserve pud- ding. Butter the bread, using half a pound of butter for that purpose. Take three pints of molasses and stir in three-quarters of a gill of pounded ginger. Lay the bread in the dish and pour on the molasses between each layer. Pour what is left over the whole pudding. It takes between two and three hours to bake, and it should be chopped with a knife occasionally. Serve up warm or cold. ¥¥¥ ( 132 ) JANE HAMILTON'S RECIPES POTATO. Boil some Irish potatoes until they are perfectly well done; peel and mash them to a pulp. To one pound of potatoes put eight ounces of butter, a pound of brown sugar, eight eggs, and season with mace or nutmeg. Stir the butter in the potatoes while they are hot; beat the eggs well and then add the sugar; mix the whole and bake in a deep dish with or without paste. Serve hot. 999 PRESERVE. Cut off the outside crust of a quart loaf, cut it into slices half an inch thick, make a batter of six eggs and a pint of milk, soak the bread in it so as to soak up all the batter, lay in the dish layers of bread and preserves (cherries are the best) alternately with some slices of good butter, four ounces in all

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