Cut some slices of bread and butter moderately thick, omitting the
crust; stale bread is best. Butter a deep dish, and cover the
bottom with slices of the buttered bread. Have ready a pound of
currants, picked, washed and dried. Spread one third of them
thickly over the bread and butter, and strew on some brown sugar.
Then put another layer of bread and butter, and cover it also with
currants and sugar. Finish with a third layer of each, and pour
over the whole four eggs, beaten very light and mixed with a pint
of milk, and a wine glass of rose water. Bake the pudding an hour,
and grate nutmeg over it when done. Eat it warm, but not hot.
You may substitute for the currants, raisins seeded, and cut in
half.
This pudding may be made also with layers of stewed gooseberries
instead of the currants, or with pippin apples pared, cored and
minced fine.