Pudding (Bread and Butter) (Recipe from Dutch Family Cookery Book, Over One Hundred Years Old.)

Instructions

1. Take a small loaf of white bread, cut it very thin, butter each slice, and soak the slices in milk.
2. Carefully butter a pudding-dish. Lay the soaked bread and butter in layers in the dish, sprinkling over each layer some almonds blanched and sliced, some slices of citron preserve, some sugar, and currants, till the dish is nearly full.
3. Whisk up four eggs with a spoonful of rose-water and a quart of boiled milk, and pour into the dish.
4. Bake. In the process of baking it may become dry; pour some more milk and egg over it, if all was not required to fill the pudding-dish.
5. The oven must not be too hot.