Recipes > Breads > Buttered Loaves

Buttered Loaves


  • 3 quarts of new milk
  • runnet
  • 9 yolks of eggs and 1 white
  • 1 handful of grated bread
  • 1/2 handful of flour
  • a little salt
  • 1/2 pound of butter
  • 4 spoonfuls of clear water
  • 1/2 nutmeg sliced very thin
  • a little sugar


Take the milk; put in as much runnet as will turn it; whey the curds very clean; break them small with your hands; put in the yolks and white, the grated bread, flour, and salt. Mix these well together, working it well with your hands; roll it into small loaves, and bake them in a quick oven three quarters of an hour. Then take the butter, clear water, nutmeg, and sugar. Set it on a quick fire, stirring it quickly, and let it boil till thick. When the loaves are baked, cut out the top and stir up the crumb with a knife; then pour some of the butter into each of them, and cover them up again. Strew a little sugar on them: before you set them in the oven, beat the yolk of an egg and a little beer together, and with a feather smear them over with it.


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The Lady's Own Cookery Book (1844).

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