Spread-Eagle Pudding

Ingredients

• three half-penny rolls
• three pints of milk
• a good spoonful of sugar
• a very little salt
• a nutmeg grated
• a pound of suet
• half a pound of currants
• four spoonfuls of cold milk
• ten eggs

Method

1. 1

   Remove crusts from rolls, slice, and soak in scalding milk.

2. 2

   After an hour, add sugar, salt, grated nutmeg, shredded suet, washed currants, cold milk, and eggs.

3. 3

   Stir gently, butter a dish, and bake for less than an hour.

Nutrition per serving

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 36. The excerpt below is the record exactly as published.

Spread-Eagle pudding: — Cut off the crust of three half-penny rolls, then slice them into your pan ; then set three pints of milk over the fire, make it scalding hot, but not boil ; so pour it over your bread, and cover it close, and let it stand an hour ; then put in a good spoonful of sugar, a very little salt, a nutmeg grated, a pound of suet after ’tis shred, half a pound of currants washed and picked, four spoonfuls of cold milk, ten eggs

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