Quiver Pudding.
3 gills of stale bread.
3 gills of milk.
2 eggs.
1 gill of stoned raisins.
1 tablespoonful of sugar.
1/4 teaspoonful of salt.
A slight grating of nutmeg.
Beat together the eggs, sugar, salt, and nutmeg. Use a spoon and beat very thoroughly. Butter a quart mould. Cut the bread in thin slices and put a layer in the mould. Sprinkle some of the raisins over this, then put in another layer of bread. Continue until all the bread and fruit have been used. Pour the custard on this, one spoonful at a time. Cover, and stand in a cool place for three or four hours. Steam for one hour, and turn out on a warm dish. Serve with either vanilla, creamy, or golden sauce.