2i4 
The Art of Cookery , 
To make a fine bread pudding. 
TAKE all the crumb of a ftale penny-loaf, cut it thin, a 
quart of cream, fet it over a flow fire, till it is fcalding hot, then 
let it ftand till it is cold, beat up the bread and cream well to*- 
gether, grate in fome nutmeg, take twelve bitter almonds, boil 
them in two fpoonfuls of water, pour the water to. the cream and 
ftir it in with a little fait, fweeten it to your palate, blanch the 
almonds and beat them in a mortar, with two fpoonfuls of rofe 
or orange-flower-water till they are a fine pafte; then mix them 
by degrees with the cream, till they are well mixed in the cream, 
then take the yolks of eight eggs, the whites of but four, beat 
them well and mix them with your cream, then mix all well to¬ 
gether. A wooden difh is heft to boil it in ; but if you boil it 
in a cloth, be fure to dip it in the hot water and flour it well, 
tie it loofe and boil it half an hour. Be fure the water boils 
when you put it in, and keeps boiling all the time. When it i$ 
enough, turn it into your difh, melt butter and put in two or 
three fpoonfuls of white wine or fack, give it a boil and pour it 
over your pudding ; then ftrew a good deal of fine fugar all over 
the pudding and difh, and fend it to table hot. New milk will 
do, when you cannot get cream. You may for change put in a 
few currants. 
To make an ordinary bread pudding . 
TAKE two halfpenny rolls, flice them thin, cruft and all* 
pour over them a pint of new milk boiling hot, cover them 
clofe, let it ftand fome hours to foak; then beat it well with a 
little melted butter, and beat up the yolks and whites of two 
eggs, beat all together well with a little fait. Boil it half an 
hour ; when it is done, turn it into your difh, pour melted but-^ 
ter and fugar over it. Some love a little vinegar in the butter. 
If your rolls are ftale and grated, they will do better j add a little 
ginger. You may bake it with a few currants. 
To make a baked bread pudding . 
TAKE the crumb of a penny-loaf, as much flour, the yolks 
©f four eggs and two whites, a tea-fpoonful of ginger, half a 
pound of raifins ftcned, half a pound of currants clean wafhed 
and picked, a little fait. Mix firft the bread and flour, ginger, 
fait and fugar to your palate, then the eggs, and as much milk 
jfc will make it like a good batter, then the fruit, butter the difh, 
©our it in and bake it. 
To 
