Common Bread and Butter Pudding

Instructions

1. Sweeten a pint and a half of milk with four ounces of Lisbon sugar; stir it to four large well-beaten eggs, or to five small ones, and grate half a nutmeg to them.
2. Pour the mixture into a dish which holds nearly three pints, and which is filled almost to the brim with layers of bread and butter, between which three ounces of currants have been strewed.
3. Lemon-grate, or orange-flower water can be added to this pudding instead of nutmeg, when preferred.
4. From three quarters of an hour to an hour will bake it.
5. Proportions: Milk, 1-1/2 pint; Lisbon sugar, 4 oz.; eggs, 4 large, or 5 small; 1/2 small nutmeg; currants, 3 oz.: baked 3/4 to 1 hour.