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Westminster Fool

Puddings and Sweet Deserts Westminster, London A precursor to trifle. Sweet custard with rose, mace and nutmeg poured over bread soaked in sack, served cold.
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747); To make a Westminster fool. TAKE a penny loaf, cut it into thin slices, wet them with sack, lay them in the bottom of a dish: take a quart of cream, beat up six eggs, two spoonfuls of rose-water, a blade of mace, and some grated nutmeg. Sweeten to your taste. Put all this into a sauce-pan, and keep stirring all the time over a slow fire, for fear of curdling. When it begins to be thick, pour it into the dish over the bread. Let it stand till it is cold, and serve it up.

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