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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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