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Devonshire Whitepot


An early form of Bread and Butter Pudding. Baked cream custard with bread slices, raisins, sugar, spices (WM 1658, Wooley 1672, Walsh 1859, etc)

Original Receipt in WM 1658;

To make a Devonshire White-pot.
Take a pint of Cream and straine four Eggs into it, and put a little Salt and a little sliced Nutmeg, and season it with Sugar somewhat sweet; then take almost a penny Loaf of fine bread sliced very thin, and put it into a Dish that will hold it, the Cream and the Eggs being put to it; then take a handfull of Raisins of the Sun being boyled, and a little sweet Butter, so bake it.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

462. DEVONSHIRE WHITE-POT (Eighteenth Century)

Take a penny white loaf sliced very thin; make two quarts of new milk scaldiag hot, then put it to the bread, and break it up and put it through a colander. Then put in four eggs, a little spice, sugar, raisins and currants, and a little salt, and bake it, but not too long, or it will whey (i.e., curdle).

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