Recipe Manuscript

To Make A Whitepot

Name: To Make A Whitepot
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 8
Cuisine: European
Ingredients: 1 liter heavy cream; 8 large eggs (using 4 egg whites only); 1 whole nutmeg (for grating, or 1/2 tsp ground nutmeg); 1 small piece of whole mace or 1/4 tsp ground mace; 1 thin slice of candied lemon peel; 1 thin slice of candied orange peel; 1 thin slice of candied citron (or use extra lemon/orange if citron unavailable); 1 tablespoon rosewater; 100-150 g sugar (to taste); 1 large loaf white bread (crusts removed, thinly sliced, about 250 g); 100 g marrons glacés (candied chestnuts, or substitute with cooked, sweetened chestnuts); 100 g raisins; Butter (for greasing dish)

1672

From the treasured pages of Cookbook of Constance Hall

Written by Constance Hall

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1672

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make A Whitepot

"Take a quart of creem, take 8 eggs half the whites Beat them very well and put them into the creem Bruse an nutmeg and sume mace and in it, a slice in sume candyd lemon and oring peel and cittron seson it with rosenwater and suger to your tast then haue a deep dish well Buttered and lay sume sippits of whit bread cut very thin at the bottom and sume pretty lumps of marron upon them you must stor sume reasons and Lay sume of them betwne the bread and marron then power in the third part of the creem then lay sume mo sippits reasons and marron as before and power on a nother part of the creem then po on all the rest as before and power on all the creem So bake it in a very soft ouen will doe, half an hower will bake it --- --- --- --- ---"

Note on the Original Text

Historically, recipes like this were written as short, often run-on paragraphs, assuming a fair degree of cooking knowledge from the reader. Lists of ingredients were interwoven with method, omitting precise measurements (for example, 'sume sippits of whit bread' simply means bits of white bread) and spelling was highly variable ('creem' for cream, 'reasons' for raisins, 'rosenwater' for rosewater). Abbreviated words, idiosyncratic spelling, and omission of standardized cooking times or temperatures were commonplace. The cook was expected to read between the lines, adapting amounts and methods to their own kitchens and palates.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Constance Hall - Click to view recipe in book

Title

Cookbook of Constance Hall (1672)

You can also click the book image above to peruse the original tome

Writer

Constance Hall

Era

1672

Publisher

Unknown

Background

A spirited foray into 17th-century kitchens, this collection by Constance Hall brims with the flavors, secrets, and delicacies of Restoration-era England—perfect for cooks keen to revive a dash of history in their modern menus.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This delightful 'whitepot' recipe hails from the English Restoration era, specifically from a recipe book compiled by Constance Hall in the year 1672. The whitepot, or 'white pot', is a creamy baked bread pudding enriched with eggs, spiced with nutmeg and mace, scented with rosewater, and layered with dried and candied fruits. In 17th-century England, such dishes were enjoyed as comforting desserts or luxurious breakfast dishes among the gentry. The use of rich dairy, exotic spices, and imported candied fruits highlights the influence of increased trade and expanding palates of the time. The presence of candied citrus and chestnuts also reveals the growing popularity of continental European sweets.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, this whitepot would have been prepared using a large mixing bowl, a whisk or bundle of twigs for beating eggs, a knife for slicing bread and fruits, and a deep, well-buttered ceramic or earthenware baking dish (sometimes called a 'pot'). The baking was done in a hearth oven with a low, gentle fire (a 'soft oven'), requiring careful management of heat and frequent checking of the pudding. Today, a modern oven, mixing bowl, chef's knife, and oven-safe baking dish make life much simpler.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 quart heavy cream
8 large eggs (using 4 egg whites only)
1 whole nutmeg (for grating, or 1/2 tsp ground nutmeg)
1 small piece of whole mace or 1/4 tsp ground mace
1 thin slice of candied lemon peel
1 thin slice of candied orange peel
1 thin slice of candied citron (or use extra lemon/orange if citron unavailable)
1 tablespoon rosewater
1/2 to 3/4 cup sugar (to taste)
1 large loaf white bread (crusts removed, thinly sliced, about 9 oz)
3.5 oz marrons glacés (candied chestnuts, or substitute with cooked, sweetened chestnuts)
3.5 oz raisins
Butter (for greasing dish)

Instructions

Begin by preheating your oven to 300°F (150°C) for a gentle, slow bake.
In a mixing bowl, combine 1 quart of heavy cream with 8 eggs, using only 4 of the whites.
Beat thoroughly.
Add freshly grated nutmeg and a small piece of mace, along with a thin slice of mixed candied lemon, orange peel, and citron.
Sweeten with sugar and flavour with a tablespoon of rosewater to your taste.
Butter a deep baking dish generously.
Line the bottom with thin slices of white bread.
Scatter some marrons glacés (candied chestnuts, or substitute with blanched, lightly sweetened cooked chestnuts) over the bread.
Add a handful of raisins.
Pour a third of the cream mixture over this first layer.
Repeat the process with more thin bread, marrons, and raisins, then another third of the cream, finishing with a final layer of bread, fruits, and the remaining cream.
Bake in the oven for 30 minutes until set and lightly golden.
Serve warm.

Estimated Calories

420 per serving

Cooking Estimates

It usually takes about 20 minutes to get the ingredients ready and assemble the dessert. Baking in the oven will take around 30 minutes. This recipe makes about 8 servings. Each serving has roughly 420 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.