A Fine Bread Pudding

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take all the Crumb of a stale Penny-loaf, cut it thin, a Quart of Cream, set it over a slow Fire till it is scalding hot, then let it stand till it is cold, beat up the Bread and Cream well together, grate in some Nutmeg, take twelve bitter Almonds, boil them in two Spoonfuls of Water, pour the Water to the Cream, and stir it in, with a little Salt, sweeten it to your Palate, blanch the Almonds, and beat them in a Mortar, with two Spoonfuls of Rose or Orange-flower Water, till they are a fine Paste; then mix them by degrees with the Cream, till they are well mixed in the Cream; then take the Yolks of eight Eggs, the Whites of but four, beat them well, and mix them with your Cream; then mix all well together. A Wooden Dish is best to boil it in; but if you boil it in a Cloth, be sure to dip it in the hot Water, and flour it well, tye it loose, and boil it half an Hour. Be sure the Water boils when you put it in, and keeps boiling all the time. When it is enough, turn it into your Dish, melt Butter, and put in two or three Spoonfuls of White Wine or Sack, give it a boil, and pour it over your Pudding; then strew a good deal of fine Sugar all over the Pudding and Dish, and send it to Table hot. New Milk will do, when you cannot get Cream; you may for Change put in a few Currans.