Bread Pudding Recipe

Cut off all the crust from a twopenny loaf; slice it thin in a quart of

milk; set it over a chaffing-dish of charcoal, till the bread has

completely soaked up the milk; then put in a piece of butter; stir it

well round, and let it stand till cold. Take the yolks of seven eggs and

the whites of five, and beat them up with a quarter of a pound of sugar,

with some nutmeg, cinnamon, mace, cloves, and lemon-peel, finely

pounded. Mix these well together, and boil it one hour. Prepare a sauce

of white wine, butter, and sugar; pour it over, and serve up hot.

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