White Pots were made in the Middle Ages and were still called by this name in the late eighteenth century. After this the dish disappeared. Devonshire White Pot was considered a speciality because clotted cream was used.
The dish itself is something between a soufflé and a baked custard. It is quick and easy to make and very good. Some recipes include raisins but it is better made plain and served with an accompanying dish of stewed blackberries and apples, fresh raspberries or blanched and sliced peaches.
Beat the eggs well and add the milk
Lay the thin slices of bread roll in a fireproof dish and pour the mixture over. The dish should be filled to within
©1980 The Estate of Elizabeth Ayrton