Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Devonshire Whitepot
Puddings and Sweet Deserts
Historic
Devon

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).




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats