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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 61
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washed and cleaned, mix them well together, butter your cloth and tie it up, boil it an hour, and serve it up with white wine sauce. Bread Pudding Take the the crumb of a penny load, and pour on them a pint of good milk boiling hot, when it is cold, beat it very fine, with two ounces of butter, and sugar to your palate, grate half a nutmeg in it, beat it up with four eggs and put them in and beat all together near half an hour, tie it in a cloth and boil it an hour, you may put in half a pound of currants for [change?], and pour over it white wine sauce.
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washed and cleaned, mix them well together, butter your cloth and tie it up, boil it an hour, and serve it up with white wine sauce. Bread Pudding Take the the crumb of a penny load, and pour on them a pint of good milk boiling hot, when it is cold, beat it very fine, with two ounces of butter, and sugar to your palate, grate half a nutmeg in it, beat it up with four eggs and put them in and beat all together near half an hour, tie it in a cloth and boil it an hour, you may put in half a pound of currants for [change?], and pour over it white wine sauce.
Szathmary Culinary Manuscripts and Cookbooks
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