1 quart of stale bread.
1 gill of sugar.
1/2 pint of water.
1/8 of a nutmeg, grated.
2 tablespoonfuls of butter.
Cut the bread in thin slices and butter them. Simmer the berries, sugar, water, and nutmeg together for ten minutes. Butter a mould or a large bowl and spread a layer of the buttered bread in it. Cover this with berries and juice; then put in another layer of bread. Continue this until all the materials are used, having the last layer one of fruit. Let the pudding stand for two hours, and then steam for one hour and half. At the end of that time turn into a pudding dish and serve with a hot sauce.
Baker’s bread is the best for this dish.
Rhubarb Pudding.
1/2 a five-cent loaf of baker’s bread.
1/2 pint of rhubarb, generous measure.