Quaking Pudding

Ingredients

• a quart of milk
• six eggs
• two table-spoonfuls of butter
• one quart of stale bread
• half a cupful of dried currants
• one pint of stoned raisins
• half a teaspoonful of salt
• three table-spoonfuls of sugar
• one-fourth of a nutmeg, grated

Method

1. 1

   Measure the bread after it has been cut, and pack it rather solidly in a quart measure.

2. 2

   Butter a three-quart mould thoroughly, sprinkle the bottom and sides with currants, and layer the bread with raisins.

3. 3

   Beat together the eggs, sugar, salt, and nutmeg; add the milk.

4. 4

   Pour this mixture over the bread in the mould.

5. 5

   Set in a cold place for three hours, then steam for an hour and a quarter.

6. 6

   Serve with vanilla or rich wine sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 330. The excerpt below is the record exactly as published.

Quaking Pudding. The materials required are : a quart of milk, six eggs, two table-spoonfuls of butter, one quart of stale bread, cut in very thin slices, half a cupful of dried currants, one pint of stoned raisins, half a teaspoonful of salt, three table-spoonfuls of sugar, and one-fourth of a nut- meg, grated

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