No. 242 Bread and Butter Pudding
Have ready a quart dish; wash and pick 2 ounces of currants; strew a few at bottom of dish; cut about 4 layers of very thin bread and butter and between each layer strew some currants. Then break 4 eggs in a basin, leaving out 1 white; beat them well and add 4 ounces of sugar and a nutmeg; stir it well together with a pint of new milk; pour it over about 10 minutes before you put it in the oven. Bake ¾ hour.