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Egg Loaf

(Confectionary.) - (The Lady's Own Cookery Book)







Soak crumb of bread in milk for three hours; strain it through a sieve;

then put in a little salt, some candied citron and lemon-peel cut small,

and sugar to your taste. Put to your paste the yolks only of six or

eight new-laid eggs, and beat it till the eggs are mixed. Whip the

whites of the eggs till they are frothed; add to the other ingredients,

and mix them well. Butter the pan or dish in which you bake your loaf.

When baked, turn it out into your dish, scrape some fine sugar upon it,

and glaze with a hot shovel.











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