Boiled Loaf
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 quart milk
- 4 little rolls of bread
- butter
- butter
- wine
- sugar
- nutmeg, grated
Instructions
- Pour a quart of boiling milk over four little rolls of bread.
- Cover them up, turning them occasionally till saturated with the milk.
- Tie them very tight in cloths, and boil them an hour.
- Lay them in the dish, and pour a little melted butter over them.
- For sauce, have butter in a boat, seasoned with wine, sugar, and grated nutmeg.