[bread based puddings] 

A Whitpot. 
Cut half a loaf of  bread  in slices, pour thereon 2 quarts  milk,  6  eggs,   rose-water,   nutmeg  and half pound of  sugar;  put into a dish and cover with  paste, No. 1.  bake slow 1 hour. 
 
 
A Bread Pudding. 
One pound  soft bread  or  biscuit  soaked in one quart  milk,  run thro' a sieve or  cullender,  add 7  eggs,  three quarters of a pound  sugar,  one quarter of a pound  butter,   nutmeg  or  cinnamon,  one gill  rose-water,  one pound stoned  raisins,  half pint  cream,  bake three quarters of an hour, middling oven. 




American Cookery


Amelia Simmons


1798








Northampton


Massachusetts












































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