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| Wednesday, May 6, 2009 |
Custard Bread and Butter Pudding.
Fill a pan with slices of buttered bread, with raisins, grated nutmeg
and sugar over each slice; beat six eggs with a tea-cup of sugar; add
two quarts of rich milk, and pour it over the bread and butter; bake it
in a stove or oven.
Balloon Puddings.
Mix a pint of rich milk with a pound and a quarter of flour; break
nine eggs; beat the yelks with the batter, the whites alone; when they
are mixed, stir in three-quarters of a pound of melted butter; grease
cups or bowls with butter; pour in the batter, and bake them half an
hour; if in a dutch-oven, put some water in the bottom; eat them with
white sauce. |
posted by neptunus @ 10:25 PM
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