"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 EGGS 1/2 CUP OF SUGAR 1 QUART OF MILK 1 TSP VANILLA 4 SLICES OF BREAD (CRUSTS TRIMMED) BUTTER NUTMEG
Beat eggs in Pyrex bowl. Beat sugar into eggs. Add milk slowly, then vanilla. Cut bread into squares and butter. Lay bread on top and sprinkle with nutmeg. Put bowl in 1 inch pan of water. Bake at 350 for 1 hour.
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