A slice of Bread Pudding
Image: 'Quillaja'
A similar dish is known as 'bodding' in the Flemish-speaking parts for the Netherlands and Belgium, and as Wet Nelly in South Lancashire.
Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);Bread Puddings yellow or Green.
Grate four penny loaves, and fearce them through a cullender, put them in a deep dish, and put to them four eggs, two quarts of cream, cloves, mace, and some saffron, salt, rose-water, sugar, currans, a pound of beef-suet minced, and a pound of dates.
If green, juyces of spinage, and all manner of sweet herbs stamped amongst the spinage, and strain the juyce; sweet herbs chopped very small, cream, cinamon, nutmeg, salt, and all other things, as is next before laid: your herbs must be time stripped, savoury, sweet marjoram, rosemarry, parsley, pennyroyal, dates; in these seven or eight yolks of eggs.
Original Receipt from 'Modern Domesic Cookery' by Elizabeth Hammond (Hammond 1819)Bread pudding.
Melt four ounces -of fresh butter in a pint of cream, or new milk, stir it continually till melted, then throw in as much grated white bread as will make it pretty light, add some nutmeg, a little rose-water, four eggs, a few grains of salt, and some sugar. It may then be either baked or boiled for thirty minutes; in the latter case, tie it in a cloth; serve with melted butter and sugar.
A cheap bread-pudding.
Take some pieces of stale dry bread, and soak them well in hot water, then press out the water, and wash the bread, add a little powdered ginger, nutmeg, salt, sugar, and a few well-picked currants, mix the whole well together, lay it in a buttered pan, with a few bits of butter on the top; bake it in a moderate oven, and it is excellent either hot or cold. A spoonful of rose-water will be an improvement.