A Bread and Butter Pudding

Method

Take a Penny-loaf, and cut it into thin Slices of Bread and Butter, as you do for Tea. Butter your Dish as you cut them, lay Slices all over the Dish, then strew a few Currans, clean washed and picked, then a Row of Bread and Butter, then a few Currans, and so on, till all your Bread and Butter is in; then take a Pint of Milk, beat up four Eggs, a little Salt, half a Nutmeg grated, mix all together with Sugar to your Taste. Pour this over the Bread, and bake it half an Hour. A Puff-paste under does best. You may put in two Spoonfuls of Rose-water.